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Fried Calamari
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Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

Serves/Makes:4 servings

  • 12 squid
  • flour, for dusting
  • oil, for frying
  • 2 lemons
  • salt and pepper (to taste)
  • Remove the skeletal structures from the squid and scrape the skin away with the dull side of a knife down to the white flesh.
  • Cut the squid into pieces and rinse in cold water.
  • Drain and dredge the squid in flour, shaking off the excess.
  • Carefully fry in hot oil until golden brown. Do not crowd the pot.
  • Season with lemon juice, salt and pepper.
Great Chefs of New Orleans, Tele-record Productions Box 71112, New Orleans, Louisiana, 1983. Recipe courtesy of Sean Wenzel's web site.

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