Fried Squid

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this classic food funny:

The boy stopped the truck and asked the driver, "What are you going to use this fertilizer for?"

The man said, "For my strawberries."

The boy replied, "Well at my place we put sugar and cream on our strawberries."

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             TODAY'S RECIPE
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I just know I'm going to get email saying "why did you have to call it
'squid'?" or "couldn't you have called it something else?" Yes, you can
call it "calamari" if you're in Italy, "calamares" if your waiter speaks
Spanish, or "kalamarakia" if you're dining on Crete. By any other name,
it's still squid, and it's one of my favorites.

Fried Squid

Vegetable oil for deep frying
2 lbs (900 g) small squid, cleaned and cut into
1/2-inch (1 cm) rings
Salt and freshly ground pepper to taste
1 cup (250 ml) all-purpose flour
3 lemons, cut lengthwise into wedges

In a heavy 10- to 12-inch (25 to 30 cm) skillet, heat 1 to 2 inches (2
to 5 cm) of oil until hot but not smoking, or until it reaches a
temperature of 375F (190C) on a deep-frying thermometer. Wash the squid
under cold running water and pat them completely dry with paper towels.
Sprinkle the squid liberally with salt and pepper. Pour the flour into a
shallow bowl (a pie plate is perfect) and drop the squid into the flour,
a small handful at a time. Toss to coat thoroughly and shake the squid
in a small sieve held over the flour to remove the excess. Drop the
squid into the hot oil (CAREFULLY) and fry for about 2 minutes, until
they turn a light golden brown. As each batch is done, transfer them
with a slotted spoon to a baking sheet covered with two or three layers
of paper towels, and keep warm in a preheated 200F (90C) oven while you
fry the remaining batches. Mound the squid on a heated platter and
garnish with the lemon wedges.
Serves 6 to 8 as an appetizer, 4 to 6 as a main dish.
Received on Tue May 5 18:24:33 2009