Katra > wrote:

How do you deal with the fins? Do you try and get the skin off? Tedious.

The body rings are a lot more tender with the skin off.

I can't seem to get the flour to stick. I coat the rings but it comes
off in the oil.



> In article <V_tOd.14527$uc.8393@trnddc05>,
> "Rick & Cyndi" > wrote:
>
> > "Katra"
> > <snip>
> > > Ok... squid prep! :-)
> > >
> > > First, cut off the head fairly close to the tube/body.
> > >
> > > Cut the tentacle ring away from the head and discard the head. Spread
> > > out the center of the tentacles and make sure you remove the beak, and
> > > any of the entrails you may have missed.
> > >
> > > Take the tube body and turn it inside out. Cut away the "guts" from the
> > > body wall. (It's pretty easy to tell) and look for the clear, hard
> > > "spine" in the membrane along the back. Be sure to remove it all the way
> > > from top to bottom.
> > >
> > > Turn it back rightside out. Loosen the grayish outer "skin" (membrane)
> > > from around the mouth of the tube body. Once you have it worked loose
> > > all the way around, the "skin" will usually pull off all in one piece.
> > >
> > > Cut and prepare the meat then as desired. I don't usually bother
> > > skinning the tentacles.
> > >
> > > Next time I do some, I'll take pictures and post the series. :-)
> > >
> > > Kat
> > =================
> >
> > YES!!! Please take pictures next time! How cool!!
> >
> > Cyndi
> >
> >
>
> Ok! :-) I promise!
> I have to work this weekend, but hope to be able to go to Austin early
> next week. I'll go to Fiesta and hope they have more... <lol> I'd rather
> get fresh than the frozen ones from the Oriental market. Some of that
> stuff has been frozen a LONG time!
>
> Digicams are handy things! I just bought myself one for Christmas
> finally.....