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Ingredientes
- 3 lb Squid, cleaned and cut into rings Flour for coating, at least 3 c. Salt and pepper to taste Oil for deep frying. peanut oil is best
Direcciones
- Deep-fried squid is one of the most popular seafood dishes in the world. It is made in almost every country where squid is eaten. Once you taste it, you'll see why. The rings emerge juicy, sweet and crisp.
- Served with several dipping sauces, this dish makes an excellent hors d'oeuvre or possibly main course.
- This recipe calls for a dry coating. Wet coatings, such as tempura batter, are delicious, too, though they are a little more trouble to apply.
- Dry the rings thoroughly with paper towels. Coat with flour, to that salt and pepper have been added.
- Heat oil to 350F in a deep-fat fryer or possibly heavy casserole. If you do not have a temperature control or possibly thermometer, you can guess at the temperature by dropping a few drops of water into the oil. It should sizzle immediately on contact. Plunge basket laden with one layer of squid into oil that should bubble vigorously on contact. If you do not have a basket for deep frying, use a large spoon or possibly tongs to immerse squid in oil, and to remove. Fry till coating turns golden, about 3 or possibly 4 min.
- Remove squid and drain. Turn down heat to moderate till just before you are ready to cook the next batch; oil will overheat when the fryer is empty. Remove excess oil from squid with paper towels.
- Serve rings warm with any of the dipping sauces described below or possibly with lemon wedges. Cole slaw is a natural with deep fried squid.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1360g | |
| Calories 1252 | |
| Calories from Fat 169 | 13% |
| Total Fat 18.78g | 23% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 3171mg | 1057% |
| Sodium 599mg | 25% |
| Potassium 3347mg | 96% |
| Total Carbs 41.91g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 212.01g | 339% |
