Served as appetizer. Non-vegetarian dish.

2 lb Squid

1/2 cup Flour

1 teaspoon Salt

1/8 teaspoon Pepper

2 Eggs

1 cup Milk

1 1/2 cup Italian Bread Crumbs

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 and 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.

Serves: 6

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