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Serves/Makes: 4

Ingredients:

• 1 1/2 pounds (680 g) fresh or frozen squid
• 1/2 cup (125 mL) flour
• 1 egg, slightly beaten
• 1/4 cup (60 mL) milk
• Oil
• Lemon wedges to garnish
• Parsley to garnish
• Salt and pepper to taste

How to cook:

Frozen squid
• Thaw frozen squid clean squid, remove the head.
• Skin body, removing fins slit hollow body cavity, flatten and scrape clean with a knife.
• Rinse well pat dry.

Fresh squid
• Hold the body of the squid with one hand and the head with the other pull gently to separate.
• Remove the intestines and the quill, which is clear and plastic-like, of the fresh squid.
• Rinse the body inside-out, under cold running water pat dry.
  
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• Remove tentacles from head, just below the eyes cut into individual pieces.
• Remove brownish or purplish outer skin from the body cut the flesh into 1/4-inch (1-cm) rings.
• Mix together flour, salt and pepper on a sheet of wax paper.
• Toss rings and tentacles into flour mixture, until coated.
• Preheat oil to 350 degrees F (180°C) fry the squid pieces, about 6 at a time, saving tentacles until last.
• Remove pieces from the oil when brown and crisp, using a slotted spoon drain onto paper toweling.
• Sprinkle lightly with salt repeat with the remaining squid pieces.
• Pieces should take approximately 3 minutes to cook.
• Arrange the Deep Fried Squid onto serving plates garnish with lemon wedges and parsley.

This recipe for Deep Fried Squid serves/makes: 4

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Main Ingredient: Squid/Cuttlefish
Preparation Method: Deep Fried