Served as main course. Non-vegetarian dish.

Italian

1/2 pound Cleaned Squid

3/4 cup Flour

1 Fillets Sole, cut in 1″

1 cup Water

2 teaspoon Olive Oil

1/2 pound Shrimp, shelled and deveined

Egg Whites, stiffly beaten

2 teaspoon Lemon Juice

Oil for frying

3 teaspoon Flour

Wash and dry the seafood. Sprinkle with lemon juice and salt. Dust with about 3 T of flour. Sift remaining 3/4 C flour and pinch of salt into a small bowl. Blend in water and olive oil. Allow to stand at room temperature for 1 hour. Fold in beaten egg whites. Heat 2″ of oil to 375 in an electric skillet. Dip seafood in batter and fry a few pieces at a time for 1 minute, or until golden. Drain on paper towels. Keep warm in a 200 degree oven until all are cooked.

Serves: 4

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