Fried Calamari

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Title: Fried Calamari
Categories: Seafood, Appetizers, Masterchefs, Norleans, Lariv
Yield: 4 servings

12 ea Squid
Flour, for dusting
Oil, for frying
2 ea 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, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

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