Thoroughly clean squid pieces under cold water, running water through tubes. Dab dry. The tips might have a jelly-like tendon that will need to be cut off and discarded. Cut tubes into 1/2 inch rings. Rinse tentacles and leave whole. Set in refrigerator to dry out further.
In a medium bowl combine panko bread crumbs with a few dashes of fine sea salt and a couple turns of a freshly ground pepper.
In another medium bowl whisk together egg whites and flour to make a paste.
Preheat oven to "warm", 150-200 degrees. Line a baking sheet with paper towels.
Heat oil over high heat. Dredge calamari rings in egg white mixture. Rings do not need to be fully coated. Allow excess coating to drip off and transfer to panko mixture. Pat bread crumbs into calamari and transfer to hot oil.
Fry until rings are lightly browned, turning throughout the process. This a quick, flash fry, and will only take 2-3 minutes. Over cooking will result in a rubbery, chewy mess. Remove to a paper towel lined baking sheet and place in oven to keep warm.
Dredge sweet pepper rings in egg white mixture and then panko mixture, following the same instructions as the calamari. remove to paper towel lined baking sheet.
Serve with easy marinara sauce!
If you've tried this recipe, let us know how it was!