This is a popular appetizer around the Mediterranean. Serve with a squeeze of lemon.

1 pound cleaned squid
Vegetable oil
1/2 cup all-purpose flour
2 eggs, slightly beaten
1 cup dry bread crumbs
Salt
Lemon wedges

Cut squid body cones into 1/2-inch slices; leave tentacles whole. Pat dry. Heat 1 to 1 1/2 inches oil to 375 degrees F.

Coat squid with flour. Dip into eggs; coat with bread crumbs. Fry a few squid pieces at a time until golden brown, 2 to 3 minutes. Drain; sprinkle with salt. Serve with lemon wedges.

Yields 8 servings.

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