To make crumbed calamari, season calamari rings with salt and pepper, and rub with lemon zest. Place flour, eggs and breadcrumbs in separate shallow bowls. Dust calamari rings with flour, shake off excess, then dip in egg and coat in breadcrumbs.Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, gently drop calamari into the oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season well with salt and pepper.
Spread mayonnaise on both sides of the bread rolls. Top bases with lettuce, pickles and fried calamari rings. Sandwich po-boys and serve with thick-cut chips.
* Panko breadcrumbs are available from supermarkets and Asian food shops.
As seen in Feast Magazine, Issue 14, pg60.
Photography by Armelle Habib