Ingredients
Scale
- 1 pound (450g) calamari rings, thawed if frozen
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup bread crumbs
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Romano cheese
Instructions
- Preheat your oven to 425°F (220°C). Place a wire rack on a sheet pan and lightly grease it with cooking spray or a drizzle of olive oil if you’d like (totally optional!)
- Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs until well beaten. In the third bowl, combine the breadcrumbs, grated Romano cheese, chopped parsley, salt, and black pepper. Mix everything together well.
- Take a calamari ring and dip it into the flour, making sure it’s coated evenly. Shake off any excess flour. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the calamari ring with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere. Place the coated calamari ring on the prepared wire rack. Repeat this process with the remaining calamari rings.
- Once all the calamari rings are breaded and on the wire rack in a single layer, place the baking sheet in the preheated oven.
- Bake the calamari rings in the preheated oven for 12-15 minutes or until they are golden brown and crispy. Be sure to flip them over halfway through the baking time to ensure even cooking.
- Once the calamari rings are cooked to perfection, remove them from the oven and let them cool for a minute or two on some paper towels. Serve them hot with some cocktail sauce or tartar sauce and lemon wedges.