Preparation:
Clean the squid if they haven't already
irections for sauce:
This recipe makes enough sauce for about
For the best taste, and tenderest squid, you need the freshest squid possible. Frozen
ut the body of each squid crosswise into 1 inch slices
Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.
Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in the sack to coat.
Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on paper towels. Serve hot.
nto the flesh of the squid at 5mm intervals - only shallow
f salt.
Stuff the squid and secure the opening with
Clean the squid, cut off and chop the
Cut the squid pouch into 1/2\" slices,
Dry rings thoroughly with paper towels.
Coat with flour, to which salt and pepper has been added.
Heat oil to 350\u00b0 or until drop of water sizzles immediately when dropped in oil.
Plunge basket laden with 1 layer of squid into oil, which should bubble vigorously on contact.
If you don't have basket for deep frying, use large spoon or tongs to immerse squid in oil and to remove. Fry until coating turns brown, about 3 to 4 minutes.
Serve hot with lemon-garlic butter or cocktail sauce.
afest and best way to check your temperature).
Cut squid into
Make sure the squid bodies gave been thoroughly gutted
ry.
If using whole squid, chop tender parts of the
Cut squid hoods along one side and
Cut
squid
into
rings or
owl.
Add thinly sliced squid into the bowl and mix
ings (or open out the squid tube and lightly score with
ith a little whipped cream (recipe follows) or cinnamon on top
If using fresh squid, gently pull off the head
ow prepare the squid.
Stuff each small squid with the filling