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.