Squid a la Abalonetti
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.