Fried Calamari with Tartar Sauce
Makes 2 to 3 servings
|1||pound cleaned squid (body tubes, tentacles or a combination)|
|3/4||cup fine dry unseasoned bread crumbs|
|Lemon wedges (optional)|
- Rinse squid under cold running water. Cut each squid body tube crosswise into 1/4-inch rings. Pat pieces thoroughly dry with paper towels.
- Beat egg with milk in small bowl. Add squid pieces; stir to coat well. Spread bread crumbs on plate. Dip squid pieces in bread crumbs; place in shallow bowl or on waxed paper. Let stand 10 to 15 minutes before frying.
- To deep fry squid,* heat 1-1/2 inches oil in large saucepan to 350°F. (Caution: Squid will pop and spatter during frying; do not stand too close to pan.) Adjust heat to maintain temperature. Fry 8 to 10 pieces of squid at a time in hot oil 45 to 60 seconds until light brown. Remove with slotted spoon; drain on paper towels. Repeat with remaining squid pieces. Do not overcook squid or it will become tough.
- Serve hot with Tartar Sauce and lemon wedges.
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