- 2-1/2 pounds squid
- 1-1/2 cups rye flour
- 1 tbsp peanut oil
- Salt and freshly ground black pepper
- 2 cans or bottles of beer (12 ounces each)
- 5 egg whites, beaten until stiff but not dry
- 4 cups vegetable oil
- 2 bunches curly parsley
To clean squid, remove purplish skin and separate head and tentacles from the body. Separate tentacles from the head and discard the head. Remove and discard the transparent quill from the body. Wash out the interior of the squid body. Dry on paper towels. Cut squid body into 1/2-inch-wide rings; leave tentacles uncut.
In a mixing bowl, combine flour, 1 tablespoon peanut oil, salt and pepper and whisk to combine. Whisk in beer a little at a time. Carefully fold in the egg whites.
Heat oil in a deep-fryer to 375 degrees F. Dip the squid rings and tentacles into the batter and fry in the deep fat for 2-1/2 minutes. Drain on paper towels. Keep warm.
Dry the parsley very well and plunge into the deep fat for 20 seconds. Drain on paper towels. Arrange the squid in a ring on a large platter and top with the parsley. Serve hot.
Yield: 4 servings
Thanks to Robert
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