Recipe - Crunchy Crab Nuggets

1 pound Squid, cleaned and cut or sliced up
One half cup Allpurpose flour
One half cup Cornmeal
One half teaspoon Freshlyground black pepper
Oil, for deep frying

Heat 4 inches of neutralflavored oil in large heavy pot to 360 degrees.
Drain any remaining liquid from squid. In a large bowl, combine flour,
cornmeal and pepper. Working in batches, drop a handful of squid into flour
mixture and toss to coat evenly. Lift out of flour, shake to remove excess,
and drop carefully into hot oil. Cook briefly until golden, about 1 to 2
minutes. Remove squid from oil with slotted spoon and drain on paper
towels. Repeat with remaining squid until all are fried. Serve warm with
chipotle mustard dipping sauce. This recipe yields 4 appetizer servings.

Comments: To clean squid, pull gently on the tentacles to separate them
from the hood; most of the intestines will pull out as well. Cut off the
tentacles below the eyes and reserve. Pull out long plastic like "quill"
and discard it and the intestines. Rinse out the hoods and, if desired,
pull off the purple skin with your fingers or a paper towel. Slice body
into 1/4inch rings. Set rings aside with the tentacles until needed.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH6321 broadcast 01141997) Downloaded
from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

01171997

Recipe by: Susan Feniger and Mary Sue Milliken Posted to MCRecipe Digest
V1 #528 by Nancy Berry nlberry@prodigy.net on Mar 21, 1997