Categories: Seafood, Ceideburg 2 
      Yield: 1 servings 
  
      3 lb Squid, cleaned and cut into 
           -rings 
           Flour for coating, at least 
           -3 cups 
           Salt and pepper to taste 
           Oil for deep frying. Peanut 
           -oil is best. 
  
  Deep-fried squid is one of the most popular seafood dishes in the 
  world. It is made in almost every country where squid is eaten.  Once 
  you taste it, you'll see why.  The rings emerge juicy, sweet and 
  crisp. 
   
  Served with several dipping sauces, this dish makes an excellent hors 
  d'oeuvre or main course.  This recipe calls for a dry coating.  Wet 
  coatings, such as tempura batter, are delicious, too, though they are 
  a little more trouble to apply. 
   
  Dry the rings thoroughly with paper towels.  Coat with flour, to 
  which salt and pepper have been added. 
   
  Heat oil to 350F in a deep-fat fryer or heavy casserole.  If you 
  don't have a temperature control or thermometer, you can guess at the 
  temperature by dropping a few drops of water into the oil.  It should 
  sizzle immediately on contact.  Plunge basket laden with one layer of 
  squid into oil which should bubble vigorously on contact.  If you 
  don't have a basket for deep frying, use a large spoon or tongs to 
  immerse squid in oil, and to remove. Fry until coating turns golden 
  brown, about 3 or 4 minutes. 
   
  Remove squid and drain.  Turn down heat to moderate until just before 
  you are ready to cook the next batch; oil will overheat when the 
  fryer is empty.  Remove excess oil from squid with paper towels. 
   
  Serve rings hot with any of the dipping sauces described below or with 
  lemon wedges.  Cole slaw is a natural with deep fried squid. 
   
  Posted by Stephen Ceideberg; February 22 1993.