50 Strip Dip

Preparation info

  • Recipe to Produce

    6

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

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.