How to cook a squid?

[pisces_australis]

G,day M8

i,m not a fan of using kiwi or lemon to soften squid as it usualy deteriorates the flesh when cooking

If you have caught fresh squid then theres no need to soften as it will be soft

The key is how long and what method your going to cook it eg. salt and pepper ,crumbed stuffed and baked.

The first thing i do after ive cleaned my fresh squid is lay it on some absorbent paper on a tray in the fridge

to soak all the water out of it in preparation for frying the next day as any excess water will cause small explosions

in the hot oil making a mess and probably burning you.

the method i use is drop pieces of squid in any dry flour and dust off excess, then egg the pieces and place in bread crumbs

you can repeat the egg and crumbs if you like a thicker coating.

you want the clean oil hot but not smoking and cook until coating is golden color between 1/2 minutes, all you want to do basically is

to cook the squid until it just cooks through and thats it.

Any frying in a pan should be fast.



Opposite is done for baking in the oven, lets say suffed squid with rice or whatever filling you like ,45 mins on medium heat

firstly youd cook up your ingrediants to go in some squid tubes rice pine nuts onion ectect

after stuffing youd place in a baking dish to fit the tubes you have then make a sauce of what ever type you like and place in dish

I dont totally cover the squid as like a crunchy top so i leave about 1/3 of the squid uncovered on the top then i sprinkle some bread crumbs on top

and of coarse uncooked raw japanese style is great to teriyaki and wasabi is nice



my advice is forget the citrus to soften stuff just catch fresh and cook properly

hope this is of some help <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/thumbsup2.gif' class='bbc_emoticon' alt=':thumbsup2:' />

Try this ripper recipe

[url="http://www.everydaygourmet.tv/recipes/157"]http://www.everydayg....tv/recipes/157[/url]