| 1 | Deep-fried squid is one of the most popular seafood dishes in the world. |
| 2 | It is made in almost every country where squid is eaten. |
| 3 | Once you taste it, you"ll see why. |
| 4 | The rings emerge juicy, sweet and crisp. |
| 5 | Served with several dipping sauces, this dish makes an excellent hors d"oeuvre or main course. |
| 6 | This recipe calls for a dry coating. |
| 7 | Wet coatings, such as tempura batter, are delicious, too, though they are a little more trouble to apply. |
| 8 | Dry the rings thoroughly with paper towels. |
| 9 | Coat with flour, to which salt and pepper have been added. |
| 10 | Heat oil to 350f in a deep-fat fryer or heavy casserole. |
| 11 | 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. |
| 12 | It should sizzle immediately on contact. |
| 13 | Plunge basket laden with one layer of squid into oil which should bubble vigorously on contact. |
| 14 | If you don"t have a basket for deep frying, use a large spoon or tongs to immerse squid in oil, and to remove. |
| 15 | Fry until coating turns golden brown, about 3 or 4 minutes. |
| 16 | Remove squid and drain. |
| 17 | Turn down heat to moderate until just before you are ready to cook the next batch; oil will overheat when the fryer is empty. |
| 18 | Remove excess oil from squid with paper towels. |
| 19 | Serve rings hot with any of the dipping sauces described below or with lemon wedges. |
| 20 | Cole slaw is a natural with deep fried squid |
