Heat canola oil
to 360 degrees F in a pot.
Slice the squid
against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge
the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry
until golden and crispy, 20 seconds. Drain
on a wire rack.
Place the calamari fries
in a glass and garnish
with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot