Recipe to produce 6 portions
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.
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!
© 1966 Graham Kerr. All rights reserved.