Panko Calamari Rings

There’s nothing more nostalgic than enjoying a big bowl of crispy Panko Calamari rings. These delicious bites of Seafood goodness have been a staple appetizer for decades and are definitely a favorite of mine. When prepared perfectly, the contrasting textures in this dish are truly amazing. From the crispy, golden-brown Panko crust to the tender, delicious Squid inside. They are such an enjoyable bite-sized treat that pair perfectly with some Tartare Sauce to kick off a delicious meal

How to make Panko Calamari Rings at home

Even though this is a very classic dish to order at a restaurant, they’re surprisingly easy to make at home. You don’t need a lot of ingredients either, just a few typical ingredients for making some breading, some Oil for frying, and of course, the Squid!

Try to get the freshest Squid you can get your hands on. I always recommend heading to a specialty fish shop / fish monger instead of the grocery store when buying seafood if you can. They will be much more knowledgeable about their produce, and steer you in the right direction on what to get

You can either buy whole squid or simply get the pre-cut up Calamari Rings. I would recommend getting the Rings that have already been prepared. You can also ask your fish monger to prepare the rings for you, as this will save a lot of hassle at home. Also, leftover Squid is going to be kind of stinky, so best to leave all of that at the shop instead of having to dispose of it at home!

Create a simple breading station to coat the Calamari Rings

This simple dish relies on a classic Egg, Flour, and Breadcrumbs breading. All you need to do is fill 3 separate bowls with the three separate breading ingredients. The first bowl you fill with Flour, the second with Egg wash, and the final bowl, Breadcrumbs

To bread the Calamari Rings, first place them in the Flour. Ensure a good coverage, and then tap it dry to remove any excess Flour. Then, straight into the Egg Wash it goes. Same as the Flour, ensure a good coverage before transferring it into the Breadcrumbs

Coat well with Breadcrumbs before placing the Rings into a large saucepan filled with Oil heated to 350F. We highly recommend using a thermometer to check the Oil temperature, as it is important that the temperature is right when deep frying

Why Panko is the best Breadcrumbs to use for Calamari

It’s all about texture, and Panko delivers that like no other type of breadcrumb. The thicker style of breadcrumb allows for a rough surface and gives the Calamari the best texture you can achieve. When fried perfectly they are super-crispy and taste delicious. Panko Breadcrumbs fry so well, and in my opinion taste better than any other type of breadcrumb

The only watch out you need to consider with Panko is that it can be a little more challenging to completely coat the Calamari than other types of breadcrumbs. What I like to do is crush up the Panko just a little bit with my hands before I coat the Calamari. This will make it a little finer, while still retaining its wonderful texture. This will help ensure a much more even coating

The key to getting the Squid tender is to avoid cooking it for too long

There is a little bit of a balance when cooking Squid. Many people tend to overcook it, which will result in a rubbery, chewy texture. If cooked perfectly, Squid will be so tender and easy to eat. It is a wonder, however, how so many bars and restaurants get this wrong and always overcook it!

Once the breaded Panko Calamari Rings hit the hot oil, they don’t need long at all to cook. No longer than 1 minute in the hot oil will be more than enough to cook them through. Sometimes it can be hard to gauge how well cooked the inside of a fried dish is, as you must go off the color of the breading. For Calamari rings, provided you’ve got the oil piping hot (around 350F), then the batter will be golden-brown within a minute, and they’re done!

Once fried, use a strainer such as a Spider Strainer to remove them carefully from the Oil. Place the Rings immediately on some paper towels, or (preferably) a wire rack that has been elevated off the ground. This will help to remove any excess oil without the Rings becoming soggy

Hit the Calamari Rings immediately with a generous sprinkling of Salt while they’re still piping hot. This will ensure the Salt will stick to them. If you season them too late, the Salt will literally just fall completely off the rings. So always remember to season deep fried food as soon as it comes out of the Oil

Panko Calamari Rings Recipe

Ingredients

• 12 Calamari Ring
• 1 cup Panko Breadcrumbs
• 2 Eggs
• 1 cup All Purpose Flour
• 1 gallon of Neutral Frying Oil (Vegetable / Canola Oil)
• Salt and Pepper
  
  

Instructions

1. Prepare a breading station by placing three medium sized bowls on a flat surface. Fill the first with Flour (along with some Salt and Pepper), the second with Eggs (whisked well), and the third with Breadcrumbs
2. Pat your Calamari Rings dry with a paper towel before breading. Coat first in Flour, tapping to remove any excess Flour. Then coat well with Egg and finally, cover with Panko Breadcrumbs
3. Place Oil in a saucepan over high heat. Once the Oil temperature reaches 350F, carefully place a few of the breaded Rings in the Oil. Don’t overcrowd the Oil, so cook in batches
4. Fry for 1 minute until golden brown then remove with a strainer and place the Calamari Rings on paper towels or an elevated wire rack. Season immediately with Salt and serve hot
   
   

These Panko Calamari Rings are so easy to make and the perfect bite to enjoy any time of the day. They are wonderfully crispy, yet beautiful and tender on the inside. This is a fantastic appetizer to enjoy all year round. Just get your hands on some fresh Squid and you’ll be good to go!

If you enjoy this recipe, please check out these other amazing Seafood Appetizers:

• Salt and Pepper Squid
• Kingfish Crudo with Jalapenos
• Shrimp and Mango Ceviche
• Easy Crispy Coconut Shrimp
  
  

Happy Cooking!