Shellfish: Both of these are from the Treasury of Creative Cooking by Recipe Cottage

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	Both of these are from the Treasury of Creative Cooking

		By the editors of Consumer Guide FRIED CALAMARI 2-3 servings 1 lb. (450 g) fresh or thawed frozen squid, cleaned (see below) 1 large egg 1 TBS (15 mL) milk 3/4 Cup (180 mL) fine dry unseasoned breadcrumbs Vegetable oil Tartar Sauce Seafood cocktail sauce Lemon wedges Pat squid thoroughly dry with paper towels. Beat egg with milk in small bowl. Add squid; stir to coat well. Remove a few squid from egg mixture and place in single layer on bread crumbs. Turn pieces over to coat evenly. Repeat process to coat all squid. Let stand 10 to 15 minutes before frying. To deep-fry, heat 1 1/2 inches (4 cm) oil in large saucepan to 350 F (180 C). {Caution, suid will pop and splatter during frying} Fry 8 to 10 pieces at a time in hot oil till light brown, 45 to 60 seconds. Remove with slotted spoon to drain on paper towel lined rack. Serve hot with tartar sauce, cocktail sauce and lemon wedges. MARINATED CALAMARI 2-3 servings 1 lb. (450 g) fresh or thawed frozen squid, cleaned (see below) 1/3 cup (80 mL) olive oil 1/4 cup (60 mL) fresh lemon juice 1 small clove garlic, minced 1 TBS (15 mL) chopped fresh basil OR 1/2 tsp (2 mL) dried basil, crumbled 1/4 tsp (0.5 mL) salt Pinch of white pepper Drop squid pieces into large saucepan of boiling water; reduce heat to med. Cook uncovered until squid is tender, about 15 minutes. Meanwhile, mix oil and lemon juice in med. bowl. Remove squid from water, draining well. Add to oil mixture; stir to coat. Refrigerate covered stirring occasionally, 12 to 24 hours. Stir remaining ingredients into squid mixture. Refrigerate covered 2 to 4 hours. Serve in the marinade. HOW TO CLEAN SQUID (squemish should buy theirs already cleaned) Work in sink Hold body of squid firmly in one hand; grasp head firmly with other hand; pull head, twisting gently from side to side. Head and contents of body should come away in one piece. Cut tentacles off head; reserve. Discard head and contents of body. Grasp tip of pointed, thin clear cartilage protruding from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane. Pull off side fins; reserve. Rinse inside of squid bodies thoroughly under running water to remove any grit or extraneous matter. Cut squid bodies crosswise into 1/4 inch (0.5 cm) rings. Cut reserved fins into thin slices. Body, fins and reserved tentacles are all edible parts. Good Luck, they taste great! Charlene