Crumbed Calamari

Since starting on my journey of blogging in the foodie world I have read about so many different ingredients. Some are readily available here in Australia, some take a little searching for and others are just not here so it has become a bit of a mission for me to locate them (or something remotely similar) all so I can try recipes from other Foodies.
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Finally I have found the much talked about Panko Breadcrumbs in our local supermarket and strangely felt a little excited buying them. Can you actually imagine getting excited over breadcrumbs? Well I can now!!
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Panko Breadcrumbs are Japanese and are so crunchy when cooked making the eating a wonderful experience. The texture of the Panko is more delicate than the run of the mill breadcrumbs and definately much better however I don't think you should throw away the other breadcrumbs as I feel that you couldn't use Panko to coat everything.
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So since I found the breadcrumbs I thought I had better try them and what a coincidence I just happened to have some calamari on hand....
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Crumbed Calamari

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Serves: 4

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500g calamari tube, washed, dried and sliced into rings

2 tbs plain flour

1 egg, beaten

1 cup Panko Breadcrumbs

1/2 cup oil, for shallow frying

lemon wedges, for garnish

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Ensure calamari is cleaned and dried before starting. Place the egg into a medium sized bowl and the Panko Breadcrumbs into a seperate medium sized bowl.
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In a plastic bag add the calamari rings and the flour, shaking until all the calamari is dusted with the flour.
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Dip each ring into the egg and then toss into the Panko Breadcrumbs. Place on a baking tray and continue with remainding rings. Lay remaining rings in a single layer, cover and refrigerate for 30 minutes. (I find this helps the breadcrumbs to stay on the food while frying).
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Heat oil in a frying pan (or deep frying if you prefer to use). Cook the calamari rings in batches for around 3 - 4 minutes turning over once, draining on paper towel once cooked.
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Serve with lemon wedges and tartare sauce, or even Garlic and Spring Onion Mayonnaise or Seafood Cocktail Sauce.