1. In a food processor combine eggs, anchovies, lemon juice and parsley. 2. Slowly blend in the oil to make the mayonnaise. Batter 3. Dip the squid into the milk. 4. Mix the flour and cracker crumbs together and drop the squid into the mix. 5. Fry at 350F until golden brown. NOTES : Chef:Paul Heathcote
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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 228 (38%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 1117.3mg||344 %|
|Sodium 303mg||10 %|
|Potassium 902.8mg||24 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 29.6g|
|Protein 59.8g||85 %|
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Calories per serving: 604
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