2 lb Squid
1/2 c Flour
1 t Salt
1/8 ts Pepper
2 Eggs
1 c Milk
1 1/2 c Italian bread crumbs
1 tsp cajun seasoning
Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well
under cold running water.
In deep fryer heat oil to 375.
In plastic bag combine flour, cajun seasoning,salt & pepper. Add a few squid rings at a time, shake until well coated.
In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.
Fry a few at a time about 45 seconds or until golden brown.
Drain and keep warm.
Serve with cocktail sauce or tartar sauce but my favorite is lemon aeoli
1/2 c Flour
1 t Salt
1/8 ts Pepper
2 Eggs
1 c Milk
1 1/2 c Italian bread crumbs
1 tsp cajun seasoning
Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well
under cold running water.
In deep fryer heat oil to 375.
In plastic bag combine flour, cajun seasoning,salt & pepper. Add a few squid rings at a time, shake until well coated.
In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.
Fry a few at a time about 45 seconds or until golden brown.
Drain and keep warm.
Serve with cocktail sauce or tartar sauce but my favorite is lemon aeoli