Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable oil; or shortening Black pepper; freshly ground
;for deep fat frying 1 c Flour
4 lb Squid, small; cleaned and 3 Lemon; cut lengthwise into
;cut crosswise into 1/2 inch ;wedges
;thick rings Skordalia; (garlic potato
Salt ;sauce), optional

Preheat the oven to 200 degrees (F) and line a baking pan with paper
towels.
In a heavy 10 to 12 inch skillet, heat 1 to 2 inches of oil until
hot but not smoking, or until it reaches a temperature of 375 degrees
on a deep frying thermometer. Wash the squid under cold running
water and pat them completely dry with paper towels. Sprinkle the
squid liberally with salt and a generous grinding of pepper. Pour
the flour into a shallow bowl.
A dozen or so at a time, drop the squid into the flour and toss them
about to coat them evenly. Then shake the squid in a sieve to remove
the excess flour. Drop the squid into the hot oil and fry them for
about 5 minutes, or until golden brown on all sides. As they brown,
transfer them with a slotted spoon to the lined pan to drain, and
keep them warm in the oven while you flour and fry the remaining
batches.
Mound the squid on a heated platter, garnish with lemon wedges and
serve them, if you like, with a dip of skordalia.

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Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 02-12-95

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