- 2 1/2 pounds squid
- 1 1/2 cups rye flour
- 1 tablespoon peanut oil
- salt to taste
- black pepper to taste
- 2 bottles beer (12 ounces each)
- 5 egg whites (beaten until stiff but not dry)
- 4 cups vegetable oil
- 2 bunches parsley (curly)
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.
Source: The Joy of Seafood by Patrice Boely (Barron's)
Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||232 g|
|Saturated Fat||17 g|
|Unsaturated Fat||163 g|
|Dietary Fiber||2 g|