Instructions: Mix egg and water in a bowl. Combine breadcrumbs and herbs. Dip each fillet in the egg and then coat with bread crumbs. Fry fillet in a large, heavy frying pan in oil, olive oil, and butter over medium heat. When fillets have browned, turn them over and brown the other side. Serve with lemon - garlic butter.

The large Mexican squid were introduced into America in 1975. A temperature inversion off San Diego allowed waters from Mexico to drift north bringing with them Grande Calamari. They began turning up in the nets of America fisherman who were unfamiliar with the Monterey squids larger cousin. As they have often done when the catch an unusual species, the areas fisherman brought their catch to, Tod Ghio of Anthonys Fish Grotto. Tod is a restaurateur and fish market operator know for his willingness to experiment with unusual varieties of seafood. He took some of the squid to his restaurant, cooked it and served the steaks to some of his patrons. It was, so they tell me, "tough as hell". But Tod didnt give up. He cut away 4 layers of skin and uncovered a fillet which, with a little tenderizing proved to be delicious. Today Tods restaurants and many others serve Grande Calamari fillets.

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