Source:

Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

Serves/Makes:4 servings

Ingredients

• 12 squid
• flour, for dusting
• oil, for frying
• 2 lemons
• salt and pepper (to taste)

Preparation

• 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.

Comments

Great Chefs of New Orleans, Tele-record Productions Box 71112, New Orleans, Louisiana, 1983. Recipe courtesy of Sean Wenzel's web site.