Dredge 1 calamari steak into the flour mixture, shaking off the excess, then dip in the egg mixture, letting the excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in the same manner, then sauté the coated steaks over moderately high heat, turning over once for about 1½ minutes until golden.
In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately. Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water. Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.
Preheat the deep fryer to 375 degrees F. Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time. In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.
Calamari is keto on its own, but the fried version with breading typically has lots of carbs and added calories. To make fried keto calamari, I subbed the typical breadcrumb mixture with pork rinds.