Season the calamari with salt and pepper.
Thinly dice the cherries and onion.
Put the cherries and onions in a bowl and season with mustard, salt, pepper and capers. Set aside.
Put the flour and panko in a bowl, then add salt and pepper.
Beat the eggs in a separate bowl and add a pinch of salt.
Coat the calamari in beaten eggs, then dredge in flour and panko.
Heat the oil at 360°F in a pot, then fry the calamari for 4 to 6 minutes. Once ready, remove and place on paper towel.
Serve hot along with the cherry pebre sauce.
