| previous | next |
Title: Squid a la Abalonetti
Categories: Seafood Ceideburg
Yield: 1 Servings
| 2 | lb | Squid, cleaned and cut open into flat pieces |
| 1/2 | c | Evaporated milk |
| 1 | Egg, beaten | |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Cracker meal |
| Oil |
This recipe is from Abalonetti's, an Italian seafood restaurant on Fisherman's Wharf in Monterey, Ca. The specialty of the house is to fix squid so as to be indistinguishable from abalone. They do a fine job of it too! I've gained many pounds from scarfing down their excellent squid. It's plain, simple, to the point and very, very good!!! Give this to those folks who say "Eeeauu, I HATE squid!".
Combine milk, egg, salt and pepper. Dip squid in mixture and roll in cracker meal. Place squid in a single layer in hot oil in a 10-inch frying pan. Fry at a moderate heat until lightly browned. Turn carefully. Cook the other side. Drain on absorbent paper. Serve with lemon wedges.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley. 1981. ISBN 0-915572-61-3.
TIP: Do NOT overcook the squid. By the time the breading is nice and golden, the squid should be done...
Posted by Stephen Ceideburg; February 13 1991.
| previous | next |