Deep Fried Squid
|Seafood cocktail sauce||2 Tablespoon (If Desired)|
|All purpose flour||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep-Frying)|
Prepare Seafood Cocktail Sauce, if desired.
Cut bodies of squid into 3/4-inch slices.
Trim long tentacles; cut tentacles crosswise in halves or quarters.
Dry squid pieces with paper towels.
In a shallow dish, combine flour, salt and pepper.
In another shallow dish, beat together eggs and milk.
Preheat oven to 165F (75C).
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Lightly coat squid pieces with flour mixture.
Dip in egg mixture, then dip in flour mixture again to lightly coat.
Fry 5 or 6 pieces at a time 1 to 1-1/2 minutes or until coating is crisp and golden brown.
Drain on paper towels; keep warm in oven until all are cooked.