How to cook
Clean the calamari by simply removing the plastic spinal cord inside each. The little ones don't even need cleaning.
Wash them under running water without rinsing them for too long, so that you don't remove the aroma of the sea and the essence of the seafood. Dry them well, by leaving them to drain first onto kitchen paper.
In a clean bag, pour the flour, egg powder and a pinch of salt. Put the calamari in the bag and shake it well, so that they stick to the breadcrumbs.
Heat the fat over high heat, one degree below the maximum. Pour the covered in flour calamari into a large strainer or sieve and shake to remove the excess flour. If you use a fryer with a large capacity - this is the best option, because you can cook them all at once - because of the large amount of heated oil there is no danger of the temperature of the fat decreasing sharply. If you're cooking them in a pan, fry several at a time. Two minutes of cooking is enough, because if you cook them too long, they become dry.
Remove them and place them onto absorbent paper to absorb the excess fat.
Finally, fry the peppers briefly - their taste goes great with the tase of calamari and it's a great combination.
Serve them warm, sprinkled with coarse flaky salt and lemon slices (optional). Enjoy your meal!