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Name: Cayenne Spiced Fried Squid
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Cayenne pepper or more to; 1 lb Squid cleaned and sliced; 2 Egg whites; 3/4 c All-purpose flour; Salt to taste; wedges Lime for garnish; Oil for deep frying

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INGREDIENTS

1 tb Cayenne pepper ; or more to
1 lb Squid ; cleaned and sliced
2 Egg whites
3/4 c All-purpose flour
Salt ; to taste
wedges Lime ; for garnish
Oil ; for deep frying

INSTRUCTIONS

Heat 4 inches of neutral-flavored oil in large heavy pot to 360 degrees. In a medium bowl, combine squid pieces and egg white, mixing gently but thoroughly. Sift together flour and cayenne. Drain squid. Working in batches, drop a handful of squid into seasoned flour 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 cooked. Sprinkle with salt and serve with lime wedges. 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 1/4-inch 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 # TH-6321 broadcast 01-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Cayenne Spiced Fried Squid

1 tb Cayenne pepper or more to
1 lb Squid cleaned and sliced
2 Egg whites
3/4 c All-purpose flour
 Salt to taste
 wedges Lime for garnish
 Oil for deep frying

Heat 4 inches of neutral-flavored oil in large heavy pot to 360  degrees. In a medium bowl, combine squid pieces and egg white, mixing  gently but thoroughly. Sift together flour and cayenne. Drain squid.  Working in batches, drop a handful of squid into seasoned flour 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 cooked. Sprinkle  with salt and serve with lime wedges. 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 1/4-inch 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 # TH-6321 broadcast  01-14-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    01-17-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 4

Calories: 238
Calories from Fat: 20 (8%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.8g
Cholesterol 261mg		80 %
Sodium 511.7mg		18 %
Potassium 494.4mg		13 %
Total Carbohydrate 22.4g		7 %
	Dietary Fiber 1g	4 %
	Sugars, other 21.4g
Protein 30.7g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 238

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