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Fried Calamari

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      Title: FRIED CALAMARI
 Categories: Seafood, Appetizers, Masterchefs, Norleans, Lariv
      Yield: 4 Servings
 
     12 ea Squid
           Flour, for dusting
           Oil, for frying
      2 ea Lemons
           Salt (to taste)
           Pepper (to taste)
 
       Remove the skeletal structures from the squid and scrape the
  skin away with the dull side of a knife down to the white flesh. Cut
  the squid into pieces and rinse in cold water.
  
       Drain and dredge the squid in flour, shaking off the excess.
  
       Carefully fry in hot oil until golden brown.  Do not crowd the
  pot.
  
       Season with lemon juice, salt and pepper.
  
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
 
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