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Title: Batter Fried Squid - {calamares a la Romana}
Categories: Spanish
Yield: 6 Servings
| 6 | Squid - small to medium, cle | |
| 2 | Eggs, beaten | |
| 1/2 | c | Flour |
| 3/4 | c | Olive oil |
| 1 | pn | Salt |
Recipe by: Barbara Norman - "The Spanish Cookbook" Wash cleaned squid; remove tentacles; dry fish thoroughly. Cut the body of squid into rings, dip them in flour, then in egg beaten with a pinch of salt. Fry rings in very hot oil. The fish is done as soon as it is browned on all sides. Frying time should in no case exceed 5 minutes because squid toughens when overcooked.
Comments: The tentacles can be used as well as the body of the squid if you like. Slices of hake or any other white fish can be fried the same way.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam
Books, Inc. (c) 1969 Recipe formatted for MasterCook II by Joe Comiskey
JPMD44A on 01-21-1995 By lunchuck previous next