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Chesapeake Crab Cakes
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Fried Calamari with Tartar Sauce
Yield: Makes 2 to 3 servings
Ingredients:
1
pound cleaned squid (body tubes, tentacles or a combination)
1
egg
1
tablespoon milk
3/4
cup fine dry unseasoned bread crumbs
Vegetable oil
Tartar Sauce (recipe)
Lemon wedges (optional)
Preparation:
1.
Rinse squid under cold running water. Cut each squid body tube crosswise into 1/4-inch rings. Pat pieces thoroughly dry with paper towels.
2.
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.
3.
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.
*To shallow fry squid, heat about 1/4 inch oil in large skillet over medium-high heat; reduce heat to medium. Add single layer of squid to hot oil without crowding. Cook, turning once, 1 minute per side or until light brown. Proceed as directed in step 5.
4.
Serve hot with Tartar Sauce and lemon wedges.
This recipe appears in:
Italian
