Squid a la Abalonetti
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
squid
cleaned and cut open into flat pieces |
|
| ½ | cup |
evaporated milk
|
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
cracker meal
|
* |
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
squid
cleaned and cut open into flat pieces |
|
| 118 | ml |
evaporated milk
|
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
cracker meal
|
* |
| 1 | x |
vegetable oil
|
*
|
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.
