Cookbook > Dinner Entrees |
1½ lbs fresh small squid
1¼ c flour
1 egg yolk
¼ tsp salt
freshly ground pepper
2 tbsp vegetable oil
1 c light beer
2 egg whites
vegetable oil
parsley sprigs
lemon wedges
Rinse squid well under running water. Cut away tentacles and reserve in one piece. Discard beak, clear "quill" and ink sac. Peel away skin and cut body of squid into ½" (1 cm) rings. Drain all pieces well on paper towels.
Sift flour into wide bowl. Mix in salt, pepper, egg, oil, and enough beer to make a smooth but flowing batter. Stir until all lumps have disappeared. Let batter stand for 1 hour, then beat 1 egg white until stiff peaks form and fold into batter.
Heat oil for deep frying. Using a fork, dip squid pieces into batter, place in hot oil and fry until crisp and golden, 45 minutes, turning frequently. Remove and drain on paper towels. Garnish with parsley and lemon wedges and serve.
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