Crunchy cornmeal fried squid

4 Servings

Ingredients

Quantity Ingredient
1 pounds Squid, cleaned and sliced
½ cup All-purpose flour
½ cup Cornmeal
½ teaspoon Freshly-ground black pepper
Oil, for deep frying

Directions

Heat 4 inches of neutral-flavored oil in large heavy pot to 360 degrees.

Drain any remaining liquid from squid. In a large bowl, combine flour, cornmeal and pepper. Working in batches, drop a handful of squid into flour mixture and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are fried. Serve warm with chipotle mustard dipping sauce. This recipe yields 4 appetizer servings.

Comments: To clean squid, pull gently on the tentacles to separate them from the hood; most of the intestines will pull out as well. Cut off the tentacles below the eyes and reserve. Pull out long plastic like "quill" and discard it and the intestines. Rinse out the hoods and, if desired, pull off the purple skin with your fingers or a paper towel. Slice body into ¼-inch rings. Set rings aside with the tentacles until needed.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6321 broadcast 01-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-17-1997

Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #528 by Nancy Berry <nlberry@...> on Mar 21, 1997

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