Categories: Fish/sea, Appetizers 
      Yield: 6 servings 
  
      2 lb Squid                               2    Eggs 
    1/2 c  Flour                               1 c  Milk 
      1 ts Salt                            1 1/2 c  Italian bread crumbs 
    1/8 ts Pepper                          
  
  Cut 2 the cleaned squid body sacks into 1/2" wide rings.  Rinse well under 
  cold running water.  In deep fryer heat oil to 375.  In plastic bag combine 
  flour, salt & pepper.  Add a few squid rings at a time, shake until well 
  coated.  In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip 
  squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs. 
   
  Fry a few at a time about 45 seconds or until golden brown. Drain and keep 
  warm.  Serve with cocktail sauce or tartar sauce. 
   
  NEW JERSEY SEAFOOD ADVISORY