Squid a la abalonetti

 
                           SQUID A LA ABALONETTI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood                          Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Squid, cleaned and cut open
                         -into flat pieces
      1/2   c            Evaporated milk
    1                    Egg, beaten
    1       t            Salt
      1/8   ts           Pepper
    1       c            Cracker meal
                         Oil
 
   This recipe is from Abalonetti's, an Italian seafood restaurant on
   Fisherman's Wharf in Monterey, Ca.  The specialty of the house is to
   fix squid so as to be indistinguishable from abalone.  They do a fine
   job of it too!  I've gained many pounds from scarfing down their
   excellent squid. It's plain, simple, to the point and very, very
   good!!!  Give this to those folks who say "Eeeauu, I HATE squid!".
   
   Combine milk, egg, salt and pepper.  Dip squid in mixture and roll in
   cracker meal.  Place squid in a single layer in hot oil in a 10-inch
   frying pan.  Fry at a moderate heat until lightly browned.  Turn
   carefully. Cook the other side.  Drain on absorbent paper.  Serve
   with lemon wedges.
   
   From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
   Berkeley.  1981.  ISBN 0-915572-61-3.
   
   TIP:  Do NOT overcook the squid.  By the time the breading is nice and
   golden, the squid should be done...
   
   Posted by Stephen Ceideburg; February 13 1991.
  
 
 
                    - - - - - - - - - - - - - - - - - -