Fresh Squid Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Fish and Seafood

Fresh Squid

From Dorothy McNett's recipes at Enjoy when Monterey Bay squid fishing season is open. Along with the squid, Monterey Bay Spot Prawns may also be available at your favorite fish market at the same time. I made enough for 1-2 people using 3 small squid, to enjoy as an appetizer with a nice white wine.

3-4 fresh squid
grapeseed oil
1 tablespoon all purpose unbleached flour, or rice flour
1 egg, whisked
1/4-1/2 cup Panko
salt and pepper, as desired
lemon juice, as desired

Wash and clean the squid. If you are not sure how to do this, google it for a slide show telling you what to do step by step. Trim tennacles and set aside. Slice main section into rings. In a heavy bottomed frypan or saute pan, heat enough oil for a depth of about 1/2 inch. (If making a larger quantity, then use a deep fat fryer and much more oil.) For my 3 little squid, a small frypan with about 1/2 inch worked perfectly. Coat the squid with flour, and then dip into the beaten egg, and then into the Panko to coat each piece nicely. When oil is hot, carefully put squid pieces in and cook about 1 minutes, turn and stir for another 1-2 minutes, or until nicely browned. Using a mesh strainer, remove to paper towel lined plate. Arrange on serving platter and sprinkle with salt and pepper, serve with lemon wedges.

Recipe created 2010-04-20.

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