Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Squid
1 1/2 c Rye flour
1 tb Peanut oil
Salt and pepper to taste
12 oz Beer
5 Egg whites, beaten u
-stiff but not dry
4 c Vegetable oil
2 bn Curly parsley

To clean squid, remove purlish skin and separate head and tentacles
fr the body. Separate tentacles from the head and discard the head.
Remo and discard the transparent quill from the body. Wash out the
interio the squid body. Dry on paper towels. Cut squid into 1/2"
wide rings; leave tentacles uncut.

In a mixing bowl, combine flour, 1 tbs. peanut oil, sat and pepper and
whisk to combine. Whisk in beer a little at a time. Carefully fold
i the egg whites. Heat oin in a deep-fryer to 375 F. dip squid
rings a tentacles into the batter and fry in the deep fat for 2 1/2
mintues. Drain on paper towels. Keep warm. Dry the parsley very
well and plun into the deep fat for 20 seconds. Drain on towels.
Arrange the squid ring on a large platter and top with the parsley.
Serve hot. Submitted By TANANA REYNOLDS On 05-23-95

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