Most of us have had the fried calamari at our local Italian restaurant. I used to get them on Alkali Beach in Seattle when I lived there. Well, my friends at Crosby’s Crabs showed me a calamari patty. I said sure and here is what I did. Normally I would soak the calamari in milk, but that may not work because it could fall apart. So a triple dredge, a quick fry, and the right accompanying cast and a squid sandwich is born.

1 squid patty from Crosby’s Crabs
1 egg
1/2 cup milk
1/2 cup rice flour
1/2 cup Panko bread crumbs
1 teaspoon Old Bay seasoning
1 teaspoon salt substitute
3 strips crispy bacon
5 cherry tomatoes, halved
1/4 cup shredded lettuce
3 tablespoons remoulade
1 brioche bun
Oil for cooking

Set up a three pan dredging station; rice flour, milk and egg, and panko.

Add 1/2 Old Bay and 1/2 salt substitute to rice flour and Panko and mix.

Roll squid patty in rice flour, then dip in beaten egg and milk mixture, then dip in Panko.

Heat skillet to medium. And oil and heat to 325 degrees.

Add squid to pan and cook for 4 minutes per side until golden brown.

Assembly:
Brioche bun bottom
Remoulade sauce
Squid patty
Lettuce
Bacon strips
Tomato halves
Remoulade sauce