2 lb Squid
1/2 c  Flour
1 ts Salt
1/8 ts Pepper
2    Eggs
1 c  Milk
1 1/2 c  Italian bread crumbs

Cut 2 the cleaned squid body sacks into 1/2″ wide rings. Rinse well under
cold running water. In deep fryer heat oil to 375. In plastic bag combine
flour, salt & pepper. Add a few squid rings at a time, shake until well
coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip
squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.

Fry a few at a time about 45 seconds or until golden brown. Drain and keep
warm. Serve with cocktail sauce or tartar sauce.

NEW JERSEY SEAFOOD ADVISORY