Light and Crispy Panko Breaded Calamari


2 large squid pieces, cleaned and thawed*
3 eggs, beaten
1 cup of flour
1/2 tsp salt
1/2 tsp pepper
1/2-1 tsp turmeric (will give calamari a nice color)
2 1/2 cups of panko
1/2 cup vegetable oil


Begin by placing flour, panko, salt, pepper, and tumeric in a ziplock bag.

Slice squid into large 1" thick rings and place on plate lined with a paper towel.

Set up an assembly line and dip 5-6 large squid rings in the egg and then drop into panko flour mixture and toss to coat. Set breaded on a baking sheet.

Heat 1/2 cup of vegetable oil in a large frying pan 
over medium-high heat until it is hot.

Test the oil by placing a piece of the breaded squid in hot oil.  Should begin to bubble. Do not overcrowd pan otherwise the oil temperature will drop too quickly causing calamari to retain too much oil. Cook for 1-2 minutes. Do not overcook or the calamari will become chewy. 

As calamari becomes a light golden brown remove from oil and place on a baking sheet lined with paper towels. Repeat process with remaining squid rings. Serve with marinara sauce or a Thai sweet chili sauce.

*Try to buy the largest squid you can find as it will be easier to work with.