Ingredients

• Canola oil, for frying
• 1 pound fresh squid, cleaned
• 1 cup all-purpose flour
• Sea salt
• Freshly cracked pepper
• 4 eggs, beaten
• 1 cup panko breadcrumbs
• Lemon wedges, for serving
• Homemade Cocktail Sauce, for serving, recipe follows
• Ponzu Mayo, for serving, recipe follows
• 1 cup ketchup
• 1 tablespoon freshly grated horseradish
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon lemon zest
• 1 teaspoon Worcestershire sauce
• Juice of 1 lemon
• Freshly cracked black pepper
• 3/4 cup mayonnaise
• 3 tablespoons Asian chili sauce
• 2 tablespoons ponzu
• 1 clove garlic, minced

Instructions

1. Heat canola oil to 360 degrees F in a pot.
2. Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack.
3. Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses.
4. Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.
5. Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl.