Yield: 4 servings
|\N \N||Flour, for dusting|
|\N \N||Oil, for frying|
|\N \N||Salt (to taste)|
|\N \N||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