Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Squid, cleaned and washed Salt

------------------------BEER BATTER-----------------------------
1/2 c Cornstarch Flour for dusting
1/2 c Flour Peanut oil for deep frying
Salt and pepper Garlic vinegar sauce
2 c Light beer -(recipe follows)
2 ea Eggs, separated

Drain the quid and cut into 1/4-inch rings. Put in a bowl and
sprinkle with salt. To make the batter, sift the cornstarch and flour
with salt and pepper. Mix in the beer and egg yolks and beat with a
whisk until smooth. Beat the egg whites to soft peaks and fold into
the batter. In a large skillet or wok, heat oil to 350 degrees. Put
about 2 cups flour in a bowl. Toss a handful of squid rings with the
flour, then shake in a sieve to remove excess. Drop the rings into
the batter. Lift with cupped fingertips, letting excess batter fall
back into the bowl. Fry in hot oil until dark golden brown. Don't
crowd the pan. Drain on paper towels and serve immediately. Pass
sauce separately. GARLIC VINEGAR SAUCE (SARMISAKLI SIRKELI SALCA):
(Makes 1 1/2 cups) 5 each 1/2-inch thick slices
: French bread, crusts removed 1 each small head of garlic
salt 3/4 cup good olive oil 1/4 cup red wine vinegar Soak bread in
water to cover. Squeeze dry and set aside. Peel garlic cloves and
pound them in a mortar with some salt until thoroughly pureed. Stir
in the bread and blend with the garlic. Gradually stir in olive oil
and then vinegar. Adjust salt and vinegar to taste. This sauce will
keep in the refrigerator for several days. Thin with water to
desired consistency. Makes 4 servings. From: CLASSICAL TURKISH
COOKING - Traditional Turkish Food for the American Kitchen by Ayla
Algar, Harper Collins Publ., New York. 1991. ISBN 0-06-016317-8
Shared by: Karin Brewer, Cooking Echo, 3/93

Submitted By SANDEE EVELAND On 12-13-94

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