Recipe - Fried Calamari

12 Squid
Flour, for dusting
Oil, for frying
2 Lemons
Salt (to taste)
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.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini