Calamares A La Romana
|Flour||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Olive oil||3⁄4 Cup (12 tbs)|
Wash cleaned squid; remove tentacles; dry fish thoroughly.
Cut body of squid into rings, dip them in flour, then in egg beaten with a pinch of salt.
Fry rings in very hot oil.
The fish is done as soon as it is browned on all sides.
Frying time should in no case exceed 5 minutes because squid toughens when overcooked.
NOTE: The tentacles can be used as well as the body of the squid if you like.
Slices of hake or any other white fish can be fried in the same way.