Deep Fried Squid Rings
Yield
6 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
squid
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 ½ | cups |
bread crumbs
italian style |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
squid
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 355 | ml |
bread crumbs
italian style |
|
Directions
Cut 2 the cleaned squid body sacks into ½ inch wide rings.
Rinse well under cold running water.
In deep fryer heat oil to 375℉ (190℃).
In plastic bag combine flour, salt and 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 1½ 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.
