| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Appetizers, Seafood | 6 | Servings | |
INGREDIENTS
| 2 | lb | Squid |
| 2 | T | Lemon juice |
| 1 | t | Salt |
| 1/8 | t | White pepper |
| 2 | T | Milk |
| 1 | Egg, beaten | |
| 1 | c | Flour |
| Oil for deep frying | ||
| Lemon wedges |
INSTRUCTIONS
Have squid cleaned, skinned and ink sacs removed. Cut into 1/2-inch rings. Sprinkle lemon juice, salt and white pepper on squid. Combine milk and egg. Dip squid into milk mixture and roll in flour. Place squid in single layer in hot oil heated to 350F and cook 3 to 5 minutes until squid is lightly browned. Drain on paper towels. Serve with lemon wedges. (C) 1992 The Los Angeles Times Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss <ldgoss@METRONET.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 110
Total Fat: 12.4g
Cholesterol: 424.5mg
Sodium: 865mg
Potassium: 478.3mg
Carbohydrates: 29g
Fiber: <1g
Sugar: <1g
Protein: 30.5g