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12 Squid
Tubes
1/2 cup Flour
1/2lb
U-STUFF-IT
1/2 cup Breadcrumbs, dried or fresh
Salt and Pepper to
taste
1 tsp Grated Lemon Zest
2qt Vegetable Oil (for frying)
Rinse inside and outside of squid tubes thoroughly and dry using a paper
towel. Using a small spoon, loosely fill each squid tube with
approximately 1-1/2tbsp of stuffing being careful not to overstuff. Press
the top of the squid tube together and skewer a round wooden toothpick through
to securely enclose the stuffing. Heat about 2 inches of oil to 375
degrees Fahrenheit in a deep-fryer or iron skillet. Fill a separate dish
with flour and season with salt and pepper to taste. Fill another dish
with milk and a third with breadcrumbs. Dust the stuffed squid with the
seasoned flour, shaking off excess, then dip in milk, allowing excess to drip
off, then thoroughly coat with breadcrumbs, shaking off excess
breadcrumbs. Add battered squid to hot oil cooking 3-4 squid at a
time. Fry until golden-brown, 1 to 2 minutes. Be careful not to
overcook the squid. Drain the cooked squid on paper towels and serve
immediately.