Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
four appetizer servings
Level:
Easy

Ingredients

Directions

Drain any remaining liquid from squid. In a large bowl, combine flour, cornmeal and pepper. Heat oil to 360 degrees. Working in batches, drop a handful of squid into flour mixture and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are fried. Serve warm with chipotle mustard dipping sauce.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Cornmeal-Fried Onion Rings

Recipe courtesy of Ina Garten

Crunchy Slaw

Recipe courtesy of Emeril Lagasse

Crunchy Shrimp

Recipe courtesy of Big Wave Shrimp Truck

Crunchy Chickpeas

Recipe courtesy of Food Network Kitchen

Crunchy Granola

Recipe courtesy of Kathleen Daelemans

Crunchy Mozzarella

Recipe courtesy of Juan-Carlos Cruz

Crunchy Pancakes

Recipe courtesy of Ree Drummond

Crunchy Slaw

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword