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Print this Recipe    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

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