50 Strip Dip

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    6

    Portions

Appears in

Recipe to produce 6 portions U.S.A. Imperial Metric
Squid lb. lb. .75 kilo
Flour ¾ cup 3 oz. 85 grams
Salt To season To season To season
Pepper To season To season To season
Frying batter cups 10 fl. oz. 285 milliliters
Frying oil 10 cups 4 pints 2.25 liters
Tomato sauce ¾ cup 6 fl. oz. 170 milliliters
Garlic cloves 2 2 2
Parsley To garnish To garnish To garnish

Method

Method of Preparation

Cut squid down back of hood—remove ink sac and cut off just above eyes. Rub purple outside skin with salt or strip off—remove membrane spine—cut tentacles from hood just below beak—remove serrated edge of suckers. Season flour—heat oil to 380°F.—measure batter ingredients—prepare small bowl and doily for serving.

Method of Cookery

  1. Place sliced squid in double steamer with a little water below. Cover, steam gently 45-60 minutes, until it gives easily to touch.
  2. Make batter with the liquid in the steamer base in lieu of fish stock.
  3. Add crushed garlic to tomato sauce and place in small bowl in the center of a doily-covered serving dish.
  4. Flour squid pieces, dip in batter, and deep fry until crisp and golden.
  5. Dust with salt and parsley.

Serving

Excellent as a dunk dish for a cocktail party, especially when the guests don’t know what they are eating. They will rave about its oyster and chicken flavor and when they have drunk as much as you can afford— tell them!