Deep-Fried Squid

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 theworld. It is made in almost every country where squid is eaten. Onceyou taste it, you'll see why. The rings emerge juicy, sweet andcrisp.

Served with several dipping sauces, this dish makes an excellent horsd'oeuvre or main course. This recipe calls for a dry coating. Wetcoatings, such as tempura batter, are delicious, too, though they area little more trouble to apply.

Dry the rings thoroughly with paper towels. Coat with flour, towhich salt and pepper have been added.

Heat oil to 350F in a deep-fat fryer or heavy casserole. If youdon't have a temperature control or thermometer, you can guess at thetemperature by dropping a few drops of water into the oil. It shouldsizzle immediately on contact. Plunge basket laden with one layer ofsquid into oil which should bubble vigorously on contact. If youdon't have a basket for deep frying, use a large spoon or tongs toimmerse squid in oil, and to remove. Fry until coating turns goldenbrown, about 3 or 4 minutes.

Remove squid and drain. Turn down heat to moderate until just beforeyou are ready to cook the next batch; oil will overheat when thefryer is empty. Remove excess oil from squid with paper towels.

Serve rings hot with any of the dipping sauces described below or withlemon wedges. Cole slaw is a natural with deep fried squid.