| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Italian | Fish | 6 | Servings |
INGREDIENTS
| 2 | lb | Squid |
| 1/2 | c | Flour |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Eggs | |
| 1 | c | Milk |
| 1 1/2 | c | Italian bread crumbs |
INSTRUCTIONS
Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs. Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. Posted to MM-Recipes Digest by "Ulrich Sahm" <uwsahm@netvision.net.il> on Sep 23, 1998, converted by MM_Buster v2.0l.
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