INGREDIENTS

INSTRUCTIONS

Heat 4 inches of neutral-flavored oil in large heavy pot to 360
degrees. In a medium bowl, combine squid pieces and egg white, mixing
gently but thoroughly. Sift together flour and cayenne. Drain squid.
Working in batches, drop a handful of squid into seasoned flour and
toss to coat evenly. Lift out of flour, shake to remove excess, and
drop carefully into hot oil. Cook briefly until golden, about 1 to 2
minutes. Remove squid from oil with slotted spoon and drain on paper
towels. Repeat with remaining squid until all are cooked. Sprinkle
with salt and serve with lime wedges. This recipe yields 4 appetizer
servings.
Comments: To clean squid, pull gently on the tentacles to separate
them from the hood; most of the intestines will pull out as well. Cut
off the tentacles below the eyes and reserve. Pull out long plastic
like "quill" and discard it and the intestines. Rinse out the hoods
and, if desired, pull off the purple skin with your fingers or a
paper towel. Slice body into 1/4-inch rings. Set rings aside with the
tentacles until needed.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6321 broadcast
01-14-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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