MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Deep-Fried Squid
  Categories: Seafood, Ceideburg 2
       Yield: 1 servings
  
       3 lb Squid, cleaned and cut into
            -rings
            Flour for coating, at least
            -3 cups
            Salt and pepper to taste
            Oil for deep frying. Peanut
            -oil is best.
  
   Deep-fried squid is one of the most popular seafood dishes in the
   world. It is made in almost every country where squid is eaten.  Once
   you taste it, you'll see why.  The rings emerge juicy, sweet and
   crisp.
   
   Served with several dipping sauces, this dish makes an excellent hors
   d'oeuvre or main course.  This recipe calls for a dry coating.  Wet
   coatings, such as tempura batter, are delicious, too, though they are
   a little more trouble to apply.
   
   Dry the rings thoroughly with paper towels.  Coat with flour, to
   which salt and pepper have been added.
   
   Heat oil to 350F in a deep-fat fryer or heavy casserole.  If you
   don't have a temperature control or thermometer, you can guess at the
   temperature by dropping a few drops of water into the oil.  It should
   sizzle immediately on contact.  Plunge basket laden with one layer of
   squid into oil which should bubble vigorously on contact.  If you
   don't have a basket for deep frying, use a large spoon or tongs to
   immerse squid in oil, and to remove. Fry until coating turns golden
   brown, about 3 or 4 minutes.
   
   Remove squid and drain.  Turn down heat to moderate until just before
   you are ready to cook the next batch; oil will overheat when the
   fryer is empty.  Remove excess oil from squid with paper towels.
   
   Serve rings hot with any of the dipping sauces described below or with
   lemon wedges.  Cole slaw is a natural with deep fried squid.
   
   Posted by Stephen Ceideberg; February 22 1993.
  
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