In a large mixing bowl, combine sparkling water, lemon juice, baking soda, sugar and salt. Add calamari. Place in refrigerator to chill for 2 hours.

To a food processor bowl add day old bread crumbs and pulse if making your own crumbs. Add in almonds and pulse them to crumble.

Next add panko if using, garlic, lemon juice, olive oil, yogurt, and mayonnaise. Mix ntil incorporated. Season with salt, to taste. Place in a covered bowl or jar in refrigerator.

After 2 hours, take the calamari out of refrigerator and drain well in a colander but do not rinse nor dry, just give the colander a good shake to remove excess moisture.

Divide salad greens between 4 plates or bowls. Top with shallots, tomatoes and cucumbers and set aside.

Combine flour, cornmeal, and salt in a medium bowl. Set aside.

Heat vegetable oil in a deep pot to 340˚.

Place a double layer of paper towel on a plate to drain excess oil as Calamari is finished cooking.

Add calamari rings, a few at a time to the flour mixture. Toss gently to coat. Shake off excess coating and test oil temperature by placing a corner of one ring into oil. If it sizzles, it is hot enough and you can add a few rings at a time to the hot oil. Do not over crowd oil or it will cool down too much and make your calamari greasy instead of crispy. Cook 1 – 3 minutes or until just lightly golden. Do not over cook.

Remove cooked piece to paper towel lined plate. Repeat until all calamari has been cooked.

Add dressing to salads and top with cooked calamari.

Season with salt and fresh cracked paper to taste. Enjoy