Fried Squid
 

This is how I prepared my giant Squid, it takes a little time and effort to get good results but it is worth it and...absolutely delicious! Some guys are stomp'n em' and throwing them back...if you tasted this...you would realize what a crime you just committed.:(

First before I did anything I took a little piece and cooked it just to see what i was dealing with. It seems to me that different grades or sizes of squid have different levels of saltiness and amonia-smell-flavor...So after tasting it, I found it to be a little on the salty side, which was expected, but no detectable amonia flavor or smell...the squid had good flavor but with sauce it would be too salty. So here is how I processed my squid.

Step 1.
Soak the squid in Iced milk, for at least a day.
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Step 2.
Lay out the squid and cut into manageable size pieces.
http://i169.photobucket.com/albums/u...F53D21E656.jpg
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Step 3.
Peel off or cut the white membrane off the inside and or outside. With a little practice you can cut it off in one solid piece. If you don't you will have a stretchy piece of membrane between your teeth....not a big deal but it grosses some people out.
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Step 4.
Tenderize
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Step 5.
Cut into strips and fry'er up! Flour/panko...lemon, cocktail sauce, tartar...how ever you like your squid.
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that looks really tasty.........I drooled a little! :D

when are these guys going to come closer to shore!?

Why would you want them to :confused:

tempura! yummy! :cheers1:

can we catch these elusive squid at the harbor?

when you are guys going for some next time??? I make squid with black peper and oyster sauce to droll.. Let me know a few days in advance...

Man, that looks good and tasty. I'm hungry!

Wow...you get a compliment like that from Yani, ya just know you are doing something right...and I agree with Andy, :drool5:

Give us an invite and I'll bring the cerveza...:D

That looks really good and it seems as if the process is about the same as making some beer battered fish tacos, minus the cleaver and milk. I'm going to try and make some one day but first I have to catch them.

I do have one question....whats the difference between putting the pieces in iced milk and just putting them and sticking it in the fridge?

Fridge is ok too, Just need to keep it cold. Usually when I get a whole shitload, it won't fit inside the fridge so I go with the 5 gallon bucket or stockpot and ice.

Nice job Tony,

This will be a great appetizer next weekend at Irvine. :D

trying to hit the 1000 mark
 

thanks for sharing . i heard about the recipe . i just couldn't put it all together properly . now with your help, it all makes sense. i might have to get on a boat. :reel: . where are those red devils at ? :mad: .

That looks awesome :drool5: I'm gonna kill a couple soon...:boxing_smiley:

Frying squid for the second night in a row.
This stuff is so good. I prepared same way except I didn't pound with a mallet and I'm using Ritz crackers instead of panko. Adds a buttery flavor.
If only they didn't have a mandatory cleaning fee of $3 a squid I would have kept more than 10. I stomped and threw back over 30! I kinda regret that now lol

Did you sell that squid jig yet or are you ready to get more?.....Im ready for more! :eek:

That looks delicious. Nice work :cheers1:

Have not sold the jig. I could be talked into going to get more. I just need to prepare for the cold more, man it was cold!

Nice post. that looked good a couple of days ago and even better now! I'm hungry.

BUT. . . How many #'s of fried squid can one man eat? :eek:

How else can this red devil be eaten?

You would be surprised how much fried squid one man can eat if its fresh and good. Lol
If I remember right the 8 of us tonight ate like 10 steaks of sliced fried squid and everyone was disappointed we ran out of squid, we also ate 6 steaks last night, I should not have put the rest in the freezer.

There's a reason we call him BIG Tony....