Recipes Squid

Southampton Fried Squid Rings

Ingredients:
2 lb. whole cleaned squid tubes
2 tbsp. lemon juice
1 tsp. salt, if desired
1/8 tsp. white pepper
2 eggs, beaten
1-1/3 cup milk
2 cups Italian flavored bread crumbs

Directions:
Cut squid tubes into half-inch rings, and tentacles into bite-sized pieces. Sprinkle lemon juice, salt and pepper on squid. Combine milk and egg. Dip squid rings in milk mixture and coat with bread crumbs. Shake off excess crumbs. Pour oil about an inch deep into a heavy skillet. Heat the oil until it is quite hot but not smoking. Add the squid ring pieces, a few at a time, to the skillet without crowding. Cook until crisp and golden about 45 seconds. Remove and drain on paper toweling.Allow oil to regain to original temperature before putting in the next batch.


Marinated Squid and Fennel

Ingredients:
1 1/2 pounds squid tubes
2 tablespoons fresh lemon juice
1/3 cup red-wine vinegar
1 tablespoon minced fresh oregano leaves or 1 teaspoon crumbled dried
1/2 teaspoon fennel seeds
2 garlic cloves, minced
3/4 cup olive oil
2 small fennel bulbs (sometimes called anise), trimmed, quartered, and sliced thin, or 6 ribs of celery, sliced thin on the diagonal
pita loaves, cut into wedges, as an accompaniment

Directions:
In a large saucepan of boiling water cook the squid tubes with the lemon juice for 45 seconds (the water probably will not return to a boil in this time), drain it in a colander, and refresh it under cold water. In a large bowl whisk together the vinegar, the oregano, the fennel seeds, the garlic, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the squid and the fennel or celery, combine the mixture well, and let it marinate, covered and chilled, for at least 4 hours to allow the flavors to develop. The marinated squid may be made 1 day in advance and kept covered and chilled. Serve the marinated squid with the pita wedges.