Panko Crusted Calamari Recipe

Prep the calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings. Dry again lightly to remove surface moisture; moisture prevents good crisping.

Set up dredging stations

In a shallow bowl or tray, whisk together the flour, cornstarch, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk eggs with the milk until smooth. In a third shallow bowl, combine panko, grated Parmesan (if using), garlic powder, smoked paprika and a pinch of salt; break up any large panko pieces so mixture is even.

Dredge the calamari

Working in small batches (to avoid overcrowding), lightly toss the calamari rings and tentacles in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the panko mixture to coat thoroughly. Transfer dredged pieces to a wire rack set over a baking sheet; let rest 5 minutes so coating adheres.

Heat the oil

Pour oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches (approximately 4 cups). Attach a thermometer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 45–60 seconds.

Fry the calamari

Fry the calamari in small batches (about 6–8 pieces) so oil temperature recovers quickly. Fry for 60–90 seconds, turning once, until golden brown and crisp. Do not overcook — calamari cooks very quickly. Use a slotted spoon or spider to remove to a paper towel-lined plate or a cooling rack over a sheet tray to drain. Lightly season with salt immediately after frying.

Finish and serve

Keep cooked batches warm in a single layer in a low oven (200°F / 95°C) while you finish remaining batches. When all are fried, arrange on a platter, sprinkle with chopped parsley and serve with lemon wedges, the guava cocktail sauce and Meyer lemon remoulade.

Place the guava paste and ketchup in a small saucepan over low heat. Stir until the guava paste dissolves and the mixture is smooth and slightly warmed (about 3–4 minutes). Remove from heat and let cool slightly.

Transfer the warm guava-ketchup mixture to a bowl. Whisk in the prepared horseradish, lime juice, hot sauce, salt and pepper. Add cold water, 1 tablespoon at a time, to reach a spoonable dipping sauce consistency (about 2 tablespoons total). Taste and adjust seasoning — add more horseradish for heat, more lime for brightness.

Chill in the refrigerator for at least 15 minutes to let flavors meld. Serve at room temperature or slightly chilled alongside the calamari.

In a small bowl, whisk together the mayonnaise, Dijon mustard, Meyer lemon zest and juice until smooth.

Fold in the chopped capers, minced cornichon (or pickle), chives and minced garlic. Add the optional hot sauce if you want a touch of heat.

Season with salt and black pepper to taste. Cover and refrigerate for at least 20 minutes to let the flavors meld. Stir before serving alongside the calamari.