| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Italian |
Seafood, Appetizers |
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.
NEW JERSEY SEAFOOD ADVISORY
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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