Recipes

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, 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.