Calamari

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Ingredients:
    
     Garlic Butter Sauce
1/2 cup butter, clarified
3 cloves garlic, minced

     Squid
6 to 8 small squid, cleaned
Garlic salt
1/2 cup flour
2 eggs, beaten
1 cup panko flakes, (Japanese bread crumbs)
2 lemons, sliced
Canola oil and vegetable oil

Preparation:
Make garlic butter sauce by combining garlic and butter in bowl or measuring cup. Heat in microwave for 30 seconds just before serving.

Slice squid into rings and tentacles. Lightly salt squid with garlic salt. Place flour, eggs and panko flakes in separate bowls. Dip rings and tentacles in flour, then egg, then panko flakes being sure to keep rings open and tentacles separate. Set on plate or cookie sheet to dry.

Combine and heat oils in wok to 400°. Drop individual squid rings and tentacles in oil and cook until lightly brown on one side (about 1 minute). Turn over and brown other side. Let drain on paper towels. Serve with warm garlic butter and sliced lemons.