Pan-Fried Calamari Rings

Recipe by spatchcock
READY IN: 30mins


  • 16
    ounces frozen squid rings, thawed under running water (I got mine at Trader Joe's)
  • 1
    cup flour (or less, if you think you can get away with it, just add more as you go if you start with less than)
  • 1
    teaspoon cayenne pepper
  • 1
    teaspoon kosher salt
  • 1
    (6 ounce) package panko breadcrumbs (japanese bread crumbs)
  • oil, for frying


  • Mix together flour, cayenne and salt in a medium-sized bowl.
  • Feel free to add other ingredients to the flour mix if you want--any herbs or zests (like lemon) would be great.
  • Put 3 eggs in a bowl (cracked, of course!) and beat lightly.
  • Place panko on a plate.
  • Start heating oil to med-high heat in medium-large pan on stovetop.
  • Dip a few thawed calamari rings into the flour.
  • Toss till coated.
  • Dip flour-coated rings into the egg mixture.
  • Toss flour- and egg-coated rings with Panko.
  • (An easy way to do this is to have the panko in a plastic ziploc bag--and toss.) Shake off excess panko and put in preheated oil on stovetop.
  • Don't crowd the pan!
  • Allowing enough space between rings will ensure that they all cook evenly.
  • Pan fry till panko is golden and calamari is tender.
  • Don't overcook---overcooked calamari tastes like rubber!
  • Serve with dipping sauces of your choice; I like Mean's Aioli (#54833).
  • Enjoy.
  • And then go for a run or take a nap.
  • (This makes 4 servings for an appetizer, if you are looking for a substantial appy, or maybe 2-3 servings for a full meal. This is a FILLING dish).