Posts Tagged ‘frying’

I’m not a big beer drinker, but I do like to cook with it. One of my favorite things in the world is beer-battered fish. And it doesn’t have to be greasy if you do it right. (Scroll down to the bottom to see how to make this gluten-free!)

When you fry at home, you can do things the right way: start with clean oil, heat it to the right temperature, and then throw it out when it’s done. When you go to a fast-food place, that oil has sat there all day (if not all week)…it’s been used hundreds of times…it absorbs the flavors of whatever was fried before your food got dropped in there…and quite frankly, it’s beat up.

What got me started with this whole beer-batter-at-home process was stumbling upon some fresh local cod at my neighborhood seafood store: Bridgeport Seafood in Tiverton, Rhode Island. My buddy, Dave, said that the cod came from just off Sakonnet Point that day. Good enough for me!

I always try to fry with healthy oils. For me, that means olive oil, avocado oil, or, pork lard from heritage breed pigs. But none of those choices are cheap. So I allow myself to “cheat” when deep-frying and I use peanut oil or vegetable oil. Using a thermometer, I heat it to 350 degrees. I always watch the temp of my oil…it can get too hot very quickly…and by the same token, the temp can drop quickly if I throw in a whole bunch of fish into the pot all at once. Using one of those deep fryers made for home use is also a good way of cooking and controlling temperature. I’m careful not to put too much oil in my pot (halfway up is fine) or it could spill over, since oil expands as it gets hotter.

Here’s all you need for great beer batter:

1 1/2 cups all-purpose flour (I use King Arthur)
12 oz. bottle of beer (Sam Adams Boston Lager works for me)
1 teaspoon salt

Combine all the ingredients in a bowl and beat until smooth. Cover loosely with plastic wrap and place in the fridge for 3 hours.

Cut your fish into pieces that aren’t too big and will fit in your pot easily. The thickness of the fish may vary and so may the cooking times of each piece. When the oil reaches 350, simply dip the fish into the batter and let as much batter drip off as you like before you carefully place the fish into the oil. Fry until golden brown.

 

beer batter

 

What good is fried fish without tartare sauce, right? Don’t tell me you’re using the stuff in a jar after frying the fish yourself!

1/2 cup mayo (I always use Hellmann’s)
Dash of Worcestershire sauce
Dash of Frank’s Red Hot cayenne sauce
Grinding of black pepper
1 tablespoon finely chopped capers
1 teaspoon lemon zest, using micro plane zester

Combine all the ingredients in a bowl, cover with plastic and refrigerate for an hour before using.

 

To make beer-batter gluten-free, substitute GF flour for the all-purpose flour. (I like Cup4Cup.) And now, you can get gluten-free beer that tastes pretty damn good. Use it instead of regular beer, and you’ve got a beer batter that’s gluten-free!

Yes, you can. Wouldn’t make sense to write a blog about it otherwise, right?

They key ingredient in making a good fritter batter is beer. But up until recently, there weren’t many gluten-free beers to choose from…and the ones that were out there tasted like crap. All that has changed.

Now you can pretty much find a gluten-free craft beer in every state, and there are several regional gluten-free beers as well. Easy enough to find: just go to a good beer store and ask. They almost always carry a couple of brands.

Gluten-free beers can be divided into 2 types: truly gluten-free: brewed with gluten-free ingredients and safe for Celiacs to drink…and gluten-reduced: beers that are brewed with ingredients containing gluten, then had an enzyme added to reduce  the gluten. These are fine for those, like my wife, that have an intolerance to gluten, but are not Celiac. Read the labels!

 

The beer that I used for my recipe is a beer that they say  is “crafted to remove gluten,” meaning there’s still a small amount left in there.

Ultimately, if gluten is not an issue for you, follow the recipe at the bottom of this page. It’s my original, and not only uses a tasty lager full of gluten, but also a special fritter flour, which can be found in many stores.

However, if you have to “live the gluten-free live,” and you’ve told yourself you can never have another fritter, I have good news for you: you can…and they’re delicious! This is a large batch, so feel free to reduce it if needed.

 

In making this recipe, I tested 3 types of gluten-free flour: Cup4Cup all-purpose flour, Bob’s Red Mill GF Baking Flour, and a Canadian brand (not available here yet.) Cup4Cup (far left) was the clear winner for taste and texture of the fritter.

1 lb. all-purpose gluten-free flour (I like Cup4Cup)
2 lbs. frozen or fresh mussels
1/2 cup (or more) gluten-reduced lager beer (I use Omission)
oil for frying (I stay away from canola, but use what you like)

 

Pour an inch or two of water in the bottom of a pot, and place a strainer on top. Pour the mussels, fresh or frozen, onto the strainer and cover the pot. Set the heat on high and steam the mussels until they’re cooked, about 5 minutes. If you’re using fresh mussels, throw out any of the ones that didn’t open. Frozen mussel meats (without the shell) are also available in many areas. They work with this method, too.

 

Steamed New Zealand green-lipped mussels. Available frozen in many stores. Get the plain ones, not the ones that already come with sauce.

Remove the meats from the mussels, and toss them in a food processor. Give them a quick chop…not too fine, because you want to see and taste them in the fritter.

Save the “mussel juice,” the water in the bottom of the pot. It’s got lots of mussel flavor.

Place the flour in a large bowl. Add the chopped mussels. Add a 1/2 cup of the mussel juice and a 1/2 cup of the beer. Mix thoroughly, using a fork or your hands, until you get a batter that’s a bit gooey, but not really wet. You might need to keep adding small amount of broth, beer or flour to get just the right consistency. Once you’ve done that, let the batter rest for 10 or 15 minutes. Keep it at room temperature, and do not stir again! If you need to wait a while before frying, cover the bowl with a wet towel.

In a heavy pan or a fryer, heat the oil to 350 degrees.

 

Once the oil is hot, take small meatball-sized globs in your hands and gently drop them into the oil. Don’t fry too many at once or the oil temperature will drop too quickly. Fry them until they’re golden brown and cooked all the way through. Drain the fritters on paper towels, and season them immediately with salt and pepper.

The dipping sauce recipe I have listed at the bottom is not gluten-free. But most tartare-type sauces usually are, and are equally delicious.

Of course, you can make fritters with anything, from mussels to shrimp to lobster!

 

You’d never know they were gluten-free!

 

Here’s the original recipe, full of glorious gluten!

It was a fall afternoon in Newport, Rhode Island, at the now-defunct Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

 

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Oil for frying (I don’t use canola oil)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving it at room temperature.)

Using a thermometer, heat the oil in a deep pan to 350 degrees, and using a small spoon or scoop, drop the fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain them on paper towels, and season with salt and pepper immediately. Serve right away!

 

IMG_3043

 

An easy, delicious dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep it in the fridge until you’re ready to use it.

Calamari is the official appetizer of the state of Rhode Island. And for good reason. Squid means big business, and what we catch in Rhode Island accounts for up to 50% of the east coast’s quota every year! Squid have a lifespan of 12 to 18 months, reproduce twice a year, and can be caught year-round, with very few catch limitations, making it lucrative for fishermen.

Great fried calamari is an art form. It may seem like a simple dish, but to make it light and crispy, you need to be on your game. That’s why it can be a real hit-or-miss item on most restaurant menus. And there’s nothing worse than getting what would have been a great plate of calamari had the chef not decided to pour sauce all over it, turning the crispy cephalopod into mush.

What makes great fried calamari are three basic elements: it needs to be wild-caught in the US (preferably Rhode Island!)…properly cleaned…it needs to be fried at the right temperature for the right amount of time so that it’s perfectly cooked and not greasy…and the coating needs to be light and crispy.

calamari

 

1 lb. wild caught cleaned squid (thaw if frozen)
1 cup flour (I use gluten-free these days)
1 teaspoon dried oregano
1  teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon granulated garlic
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup milk
1 large egg
oil, for frying (I use avocado oil)

Thaw the squid and slice them into bite-sized pieces. In a bowl, whisk the milk and the egg together. Toss in all the squid pieces into the bowl to coat. Place the bowl in the fridge for at least 15 minutes.

In another bowl, combine the flour, oregano, paprika, parsley, garlic, salt and pepper. Set aside.

Fill a large pan halfway with oil…or use a deep fryer if you have one. Heat the oil to 350 degrees.

Working in small batches, remove the squid from the milk and egg mixture, let some of it drip off, then place the squid in the flour mixture and toss to coat. Shake off any excess flour and place immediately into the hot oil. Fry them until they’re golden brown, about 4 minutes. Serve immediately with tartare sauce, tomato sauce, hot peppers, whatever you like. (But keep the sauces on the side for dipping.)

About the oil: I cook almost exclusively with olive oil. But for hot frying like this recipe requires, I go with avocado oil, which can take higher temperatures.

Clam fritters, conch fritters, lobster fritters…I suppose you could fritter anything. But the first time I had them with mussels, I knew that I would never fritter my life away with any other!

It was a fall afternoon in Newport, Rhode Island, at the now-defunct Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Avocado oil or lard for frying (I don’t use canola or vegetable oils)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving it at room temperature.)

Using a thermometer, heat the oil in a deep pan to 350 degrees, and using a small spoon or scoop, drop the fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain them on paper towels, and season with salt and pepper immediately. Serve right away!

 

IMG_3043

 

An easy, delicious dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep it in the fridge until you’re ready to use it.

Great fried shrimp is like sea candy…you just can’t get enough. This recipe is easy and really delicious. Never use anything but wild-caught American shrimp!

image

 

1 lb. wild-caught USA shrimp
1/2 cup all-purpose flour (I use Cup4Cup GF flour to keep it gluten-free)
1/2 cup yellow corn meal
2 tablespoons Paul Prudhomme Seafood Magic seasoning
1 teaspoon sea salt
1 raw egg, scrambled
avocado oil or pork fat, for frying

image

Combine the flour, corn meal, Prudhomme seasoning (see below) and salt in a bowl. Set aside.

Scramble the egg in another bowl and set aside.

Peel and de-vein the shrimp. Remove the entire shell, or leave the tip of the tail, depending on your preference.

Heat a pan with an inch of the oil. When it reaches 325 degrees, it’s ready for frying.

Dip the shrimp in the egg, and shake off any excess. Then toss the shrimp in the flour mixture, shaking off any excess. Carefully place the shrimp in the pan of oil.

Cook the shrimp for about 45 seconds, flip them over, and cook for another 45 seconds, until they’re golden brown. Don’t crowd the pan and never over-cook shrimp!

Drain on paper towels and serve immediately!

 

The shrimp are delicious by themselves, but here’s an easy remoulade to make along with them…

1 cup mayo
1/4 cup Gulden’s mustard
1/4 teaspoon granulated garlic
1 tablespoon dill pickle relish
1/2 teaspoon Frank’s Red Hot
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper

Combine the ingredients and keep in the fridge until ready to use.

 

It’s a bit of a cheat, but I find the Paul Prudhomme Seafood Magic seasoning has great flavor and works really well for this. I also use it on fish: simply pan saute a filet in butter, and sprinkle on the seasoning. I originally started with the small jar found in most supermarkets, but then quickly graduated to the jumbo size can found online!

 

If you want to make your own seafood seasoning, a combination of salt, pepper, garlic powder, onion powder, paprika and cayenne will get you a result that’s pretty close to the Prudhomme seasoning.

 

 

April 7 is National Beer Day!

Now, I’m not a big beer drinker, but I do like to cook with it. One of my favorite things in the world is beer-battered fish. And it doesn’t have to be greasy if you do it right. (Scroll down to the bottom to see how to make this gluten-free!)

When you fry at home, you can do things the right way: start with clean oil, heat it to the right temperature, and then throw it out when it’s done. When you go to a fast-food place, that oil has been sitting there all day (if not all week)…it’s been used hundreds of times…it absorbs the flavors of whatever was fried before your food got dropped in there…and quite frankly, it’s beat up.

What got me started with this whole beer-batter-at-home process was stumbling upon some amazing fresh local cod at my neighborhood seafood store: Bridgeport Seafood in Tiverton, Rhode Island. My buddy, Dave, said that the cod came from just off Sakonnet Point that day. Good enough for me!

I use vegetable oil and, using a thermometer, heat it to 350 degrees. I always watch the temp of my oil…it can get too hot very quickly…and by the same token, the temp can drop quickly if I throw in a whole bunch of fish into the pot all at once. Using one of those deep fryers made for home use is also a good way of cooking and controlling temperature. I’m careful not to put too much oil in my pot (halfway up is fine) or it could spill over, since oil expands as it gets hotter.

Here’s all you need for great beer batter:

1 1/2 cups all-purpose flour (I use King Arthur)
12 oz. bottle of beer (Sam Adams Boston Lager works for me)
1 teaspoon salt

Combine all the ingredients in a bowl and beat until smooth. Cover loosely with plastic wrap and place in the fridge for 3 hours.

Cut your fish into pieces that aren’t too big and will fit in your pot easily. The thickness of the fish may vary and so may the cooking times of each piece. When the oil reaches 350, simply dip the fish into the batter and let as much batter drip off as you like before you carefully place the fish into the oil. Fry until golden brown.

 

beer batter

 

What good is fried fish without tartare sauce, right? Don’t tell me you’re using the stuff in a jar after frying the fish yourself!

1/2 cup mayo
Dash of Worcestershire sauce
Dash of Frank’s Red Hot cayenne sauce
Grinding of black pepper
1 tablespoon finely chopped capers
1 teaspoon lemon zest, using micro plane zester

Combine all the ingredients in a bowl, cover with plastic and refrigerate for an hour before using.

 

To make beer-batter gluten-free, simply substitute GF flour for the all-purpose flour. (I like Cup4Cup.) And now, you can get gluten-free beer that tastes pretty damn good. Use it instead of regular beer, and you’ve got a beer batter that’s gluten-free!

Clam fritters, conch fritters, lobster fritters…I suppose you could fritter anything. But the first time I had them with mussels, I knew that I would never fritter my life away with any other!

It was a fall afternoon in Newport, Rhode Island, at the Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I had never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Avocado oil for frying (I don’t use canola or vegetable oils)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving at room temperature.)

Using a thermometer, heat the oil to 350 degrees, and using a small spoon or scoop, drop fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain on absorbent paper, and season with salt and pepper immediately. Serve right away!

IMG_3043

 

For the dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep in the fridge until you’re ready to use it.

Great fried shrimp is like sea candy…you just can’t get enough. This recipe is easy and really delicious. Never use anything but wild-caught American shrimp!

image

 

1 lb. wild-caught USA shrimp
1/2 cup all-purpose flour
1/2 cup yellow corn meal
2 tablespoons Paul Prudhomme Seafood Magic seasoning
1 teaspoon sea salt
1 raw egg, scrambled
avocado oil or pork fat, for frying

image

Combine the flour, corn meal, Prudhomme seasoning (see below) and salt in a bowl. Set aside.

Scramble the egg in another bowl and set aside.

Peel and de-vein the shrimp. Remove the entire shell, or leave the tip of the tail, depending on your preference.

Heat a pan with an inch of the oil. When it reaches 325 degrees, it’s ready for frying.

Dip the shrimp in the egg, and shake off any excess. Then toss the shrimp in the flour mixture, shaking off any excess. Carefully place the shrimp in the pan of oil.

Cook the shrimp for about 45 seconds, flip them over, and cook for another 45 seconds, until they’re golden brown. Don’t crowd the pan and never overcook shrimp!

Drain on paper towels and serve immediately!

It takes less than a minute to fry the shrimp. Don't overcook!

It takes less than a minute to fry the shrimp. Don’t overcook!

 

The shrimp are delicious by themselves, but here’s an easy remoulade to make along with them…

1 cup mayo
1/4 cup Gulden’s mustard
1/4 teaspoon granulated garlic
1 tablespoon dill pickle relish
1/2 teaspoon Frank’s Red Hot
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper

Combine the ingredients and keep in the fridge until ready to use.

 

It’s a bit of a cheat, but I find the Paul Prudhomme Seafood Magic seasoning has great flavor and works really well for this. I also use it on fish: simply pan saute a filet in butter, and sprinkle on the seasoning. I originally started with the small jar found in most supermarkets, but then quickly graduated to the jumbo size can found online!

image

 

 

 

image

There is a huge battle going on about the safety of canola oil. Canola oil is made with genetically modified seeds which are doused with Monsanto’s Round-Up, so if you’re trying to avoid GMO’s and possible carcinogens in your family’s diet, you have one choice: stop using canola oil.

Canola gets its name from “Canada” and ‘Oil.” There is no “canola plant.” There is, however, something called rapeseed, which canola oil comes from. The “rape” comes from the latin “rapum,” which means “turnip,” but you can see how something called rapeseed oil wouldn’t work with the public. So: Canola it became.

Rapeseed plants have been grown for thousands of years, not for edible oils, but for lamp oils and lubricants. The presence of erucic acid, some nasty stuff that nobody really wants to eat, made it unsafe for human consumption. Rapeseed oil was in high demand during World War II for its industrial applications. After the war, the demand for rapeseed oil diminished, and it was only in the 1970’s that scientists were able to wean out the erucic acid out of rapeseed to make canola, but they had to use nasty compounds like hexane to do it. (Hexane is used as a solvent and cleaning agent in other applications, and has a long list of side effects according to the EPA: http://www.epa.gov/airtoxics/hlthef/hexane.html.)

It was in 1998 that the GMO was born when scientists developed a strain of rapeseed that could withstand herbicides like Round-Up, which is what almost all of canola is made from today. Personally, I don’t want to eat any plant that can withstand (and certainly absorb)  herbicides and pesticides.

So what about the other oils out there? If you’re staying away from canola oil, the bad news is you need to stay away from these oils as well: soybean oil, corn oil, safflower oil, sunflower oil, and even peanut oil and grapeseed oil. Many use Round-Up ready seeds, and most are treated with hexane.

The best oils to cook with: coconut oil, avocado oil and pork lard (or leaf lard) from humane family farms for high-heat cooking, and butter and olive oil for low-to-medium heat. (Go for a local olive oil, if possible. There have been many false label issues with imported olive oils as well.)

Basically, what our grandparents used is what we should use. Go figure. Maybe that’s why most of my grandparents lived well into their 90’s.

 

Calamari is the official appetizer of the state of Rhode Island. And for good reason. Squid means big business, and what we catch in Rhode Island accounts for up to 50% of the east coast’s quota every year! Squid have a lifespan of 12 to 18 months, reproduce twice a year, and can be caught year-round, with very few catch limitations, making it lucrative for fishermen.

Great fried calamari is an art form. It may seem like a simple dish, but to make it light and crispy, you need to be on your game. That’s why it can be a real hit-or-miss item on most restaurant menus. And there’s nothing worse than getting what would have been a great plate of calamari had the chef not decided to pour sauce all over it, turning the crispy cephalopod into mush.

What makes great fried calamari are three basic elements: it needs to be wild caught in the US (preferably Rhode Island!) and properly cleaned…it needs to be fried at the right temperature for the right amount of time so that it’s perfectly cooked and not greasy…and the coating needs to be light and crispy.

calamari

 

1 lb. wild caught cleaned squid (thaw if frozen)

1 cup flour (I use gluten-free these days)

1 teaspoon dried oregano

1  teaspoon paprika

1 teaspoon dried parsley

1/2 teaspoon granulated garlic

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 cup milk

1 large egg

oil, for frying (I use avocado oil)

Thaw the squid and slice into bite-sized rings. In a bowl, whisk the milk and the egg together. Toss in all the squid pieces into the bowl to coat. Place the bowl in the fridge for at least 15 minutes.

In another bowl, combine flour, oregano, paprika, parsley, garlic, salt and pepper. Set aside.

Fill a large pan halfway with oil…or use a deep fryer if you have one. Heat the oil to 350 degrees.

Working in small batches, remove the squid from the milk and egg mixture, let some of it drip off, then place the squid in the flour mixture and toss to coat. Shake off any excess flour and place immediately into the hot oil. Fry until golden brown, about 4 minutes. Serve immediately with tartare sauce, tomato sauce, hot peppers, whatever you like. (But keep the sauces on the side for dipping.)

About the oil: I cook almost exclusively with olive oil. But for hot frying like this recipe requires, I go with avocado oil, which can take higher temperatures.