Milk

2 eggs, well beaten

2 C. all purpose flour

1 1/2 tsp. salt

1/2 tsp. freshly ground white pepper

Oil (for deep frying)

1/2 C. butter

1 T. chopped fresh parsley leaves

1/4 tsp. chopped fresh garlic

1/4 C. butter

2 medium tomatoes, peeled, seeded and finely chopped

1/2 C. chopped green onion

1/2 C. quartered mushrooms

2 tsp. fresh lemon juice

1 tsp. dry vermouth

1 medium garlic clove, minced

1 tsp. dried thyme, crumbled

1/2 tsp. salt

1/4 tsp. freshly ground white pepper

 

Place squid in large nonaluminum bowl and cover with milk. Let stand 3 hours. Discard milk. Add eggs to squid and toss to coat. Combine flour, 1 1/2 tsp. salt and 1/2 tsp. white pepper in medium bowl. Dip squid into flour mixture, coating completely and shaking off excess. Arrange in single layer on baking sheet or tray. Pour oil into large saucepan or deep fryer and heat to 375F. Add squid in batches and deep fry until golden on all sides. Drain well on paper towels. Melt 1/2 C. butter with parsley and 1/4 tsp. chopped garlic in large skillet over medium-high heat. Add fried squid and saute 3 to 4 minutes. Transfer to heated platter(s) and keep warm. Melt remaining 1/4 C. butter in large skillet over high heat. Add tomatoes, onion, mushrooms, lemon juice, vermouth, garlic, thyme and seasoning and cook 3 minutes. Spoon sauce over squid and serve.

 

Yield:

Calories:

Fat:

Fiber: