Squid a la Abalonetti
Submitted by Yogy
Pan-fried squid steaks coated in cracker meal with a golden, crunchy crust, served Monterey-style with fresh lemon wedges. The trick is not overcooking it: when the breading is golden, the squid is done.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minAbalonetti is what they call fried squid steaks on the Monterey Bay wharf, and if you’ve ever had it at a seaside restaurant in California, you know it’s one of the best-kept secrets of coastal seafood cooking.
The squid gets cleaned, opened flat, dipped in an egg-milk wash, and rolled in cracker meal for a coating that fries up golden and shatteringly crisp. The flat pieces cook fast and stay tender, giving you something that actually resembles the texture of abalone at a fraction of the price.
The number one rule is printed right in the recipe: do NOT overcook the squid. By the time the breading is golden brown on both sides, the squid inside is perfectly done. Go one minute too long and it turns to rubber.
Pro Tips
- Open the squid tubes into flat steaks for the most even cooking and the best breading coverage.
- Keep the oil at a moderate, steady heat. Too hot and the cracker meal burns before the squid cooks through.
- Fry in a single layer with space between pieces. Crowding the pan drops the oil temperature and steams instead of fries.
- Serve immediately with lemon wedges and a side of tartar sauce or marinara for dipping.
Ingredients
Directions
Combine milk, egg, salt and pepper.
Dip squid in mixture and roll in cracker meal.
Place squid in a single layer in hot oil in a 10-inch frying pan.
Fry at a moderate heat until lightly browned. Turn carefully.
Cook the other side. Drain on absorbent paper.
Serve with lemon wedges.
TIP: Do NOT overcook the squid.
By the time the breading is nice and golden, the squid should be done.
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