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Squid Italiano

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  Squid 2 Pound (Fresh Or Frozen)
  Egg 1 , beaten
  Milk 1⁄4 Cup (4 tbs)
  Dry bread crumbs 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Tomato sauce 1 Cup (16 tbs)

Thaw squid, if frozen.
Pull fin and outer part of tail away from head and tentacles.
Cut off tentacles just above eyes; remove hard cartilage from tentacles.
Discard entrails and eye section.
Skin and clean body cavity, removing transparent pen.
Slice body into 1/2inch rings.
Rinse well; pat dry.
Combine egg and milk.
Combine crumbs, salt, and pepper.
Coat squid with flour.
Dip squid into egg mixture; coat with crumb mixture.
In skillet heat butter or margarine.
Add squid, half at a time; cook about 2 minutes on each side or till done.
Serve with Tomato Sauce.

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