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6
PortionsEasy
By Graham Kerr
Published 1966
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.