| 1 | Cut 2 the cleaned squid body sacks into ? wide rings. |
| 2 | Rinse well under cold running water. |
| 3 | In deep fryer heat oil to 37In plastic bag combine flour, salt & pepper. |
| 4 | Add a few squid rings at a time, shake until well coated. |
| 5 | In a shallow bowl combine 2 eggs and 1 cup milk (beaten). |
| 6 | Dip squid in liquid then in about 1-?cups italian bread crumbs. |
| 7 | Fry a few at a time about 45 seconds or until golden brown. |
| 8 | Drain and keep warm. |
| 9 | Serve with cocktail sauce or tartar sauce. |
| 10 | New jersey seafood advisor |
