Prep 30 mins
Cook 30 mins
This is delicious served over linguini or angel hair pasta and is best with summer's vine-ripened tomatoes. Originally from an October 1983 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. It was served at Charley's Place in Langhorne, Pennsylvania.I've also used the sauce over fresh scallops or shrimp that I've sauted in the butter and garlic.This is also great as an appetizer or first course.Soaking time for the squid is not included in the prep time.
- 4 lbs squid, cleaned
- 2 eggs, well beaten
- 2 cups flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon white pepper
- oil (for deep frying)
- 1⁄2 cup butter (1 stick)
- 1 tablespoon fresh parsley leaves, chopped
- 1⁄4 teaspoon fresh garlic, chopped (to taste)
- 1⁄4 cup butter (1/2 stick)
- 2 medium tomatoes, peeled, seeded and finely chopped
- 1⁄2 cup green onion
- 1⁄2 cup mushroom, quartered
- 2 teaspoons fresh lemon juice
- 1 teaspoon dry vermouth
- 1 garlic clove, minced
- 1 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- Place squid in large nonaluminum bowl and cover with milk; let stand 3 hour; remove squid and discard milk.
- Add eggs to squid and toss to coat.
- Combine flour,1 1/2 teaspoons salt,and 1/2 teaspoon white pepper in medium bowl.
- Dip squid into flour mixture, coating completely, shaking off any excess.
- Arrange in single layer on baking sheet or tray.
- Pour oil into a large saucepan or deep fryer and heat to 375 degrees.
- Add squid in batches and deep fry until golden on all sides; drain well on paper towels.
- Melt 1/2 cup butter with parsley and 1/4 teaspoon garlic in large skillet over medium-high heat.
- Add fried squid and saute 3 to 4 minutes.
- Transfer to a heated platter and keep warm.
- Melt remaining butter in large skillet over high heat.
- Add tomatoes,onion,mushrooms,lemon juice, vermouth, garlic,thyme and seasonings and cook 3 minutes.
- Spoon sauce over squid and serve.