Panko Crusted Squid Rings
2 lb Squid
1/2 cup Flour
1 t Salt
1/8 ts Pepper
1 cup Milk
1 1/2 cups Panko bread crumbs
Cut 2 the cleaned squid body sacks into 1/2" wide rings.
Rinse well under cold running water.
In deep fryer heat oil to 375.
In plastic bag combine flour, salt & pepper.
Add a few squid rings at a time, shake until well coated.
In a shallow bowl combine 2 eggs and 1 cup milk (beaten).
Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.
Fry a few at a time about 45 seconds or until golden brown.
Drain and keep warm.
Serve with cocktail sauce or tartar sauce.