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Killer Calamari

Ingredients:

7 5-6 oz. Calamari steaks
2 8 oz. pkgs. Panko* bread crumbs
4 eggs
1 cup half & half
2 cups flour
2 TBS. Wildwood Blends All-Purpose Seasoning
Canola oil


Pound calamari steaks to 1/8" thick. Pat calamari in flour seasoned with Wildwood Blends All-Purpose Seasoning. Beat eggs with half & half to make the egg wash. Dip calamari in egg wash and dredge in the Panko bread crumbs.

Place between wax paper and refrigerate.

Heat saute pan with ¼" canola oil to a sizzle. Fry for 1½ minutes on each side and set on paper towel to drain.

Cut into strips and serve with tartar sauce or a sauce of chopped parsley, lemon juice and drawn butter.

*Panko bread crumbs are Asian bread crumbs. They are especially light and crispy.