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Squid rings
Southampton Fried Squid Rings
2 lb. whole squid, fresh
2 tbsp. lemon juice
1 tsp. salt, if desired
1/8 tsp. white pepper
2 eggs, beaten
1 -1/ 3 cup milk
2 cups Italian flavored bread crumbs
Clean squid and cut tubes into half-inch rings, and tentacles into bite-sized pieces. Sprinkle lemon juice, salt and pepper on squid. Combine milk and egg. Dip squid in milk/e mixture and coat with bread crumbs. Shake off excess crumbs. Pour oil about an inch deep into a heavy skillet. Heat the oil until it is quite hot but not smoking (375 degrees F.). Add the squid pieces, a few at a time, to the skillet without crowding. Cook until crisp and golden about 45 seconds. Remove and drain on paper toweling. Allow oil to regain to original temperature before putting in the next batch.
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