|Squid||2 Pound (Fresh Or Frozen)|
|Egg||1 , beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1 Cup (16 tbs)|
|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.