Friday, December 9, 2011

Top Class Fried Squid

 2 lb squid, 1/2 cup flour
 oil for frying, lemon, salt.

Remove the long thin cartilaginous bone for the body of each squid (1), detach the tentacles (2), and squeeze out the viscera.
 peel off the thin dark skin (3), open the cluster of tentacles by pressing lightly upwards with your fingers (4). clean remaining squid in the same manner (5). cut the bodies into rings using a large sharp knife (6). wash and dry the rings carefully in a dish cloth (7).
 place the squid on a large sieve, cover with flour, and shake lightly to dust the rings evenly (8), letting any excess flour fall on the table. heat 1 inch oil in a large pan and fry the squid a few pieces at a time until golden. be careful not to cook squid too much or it will become hard and rubbery.drain on a sheet of absorbent paper (9), and sprinkle with salt (10). serve at once with lemon wedges.

Yield: 4 servings
Time needed: 1/2 hours

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