Hawaiian style squid
Only fresh-frozen squid carcasses or rings are suitable for this dish. If you still bought canned in brine, rinse them thoroughly so that no foreign aftertaste remains.
Ingredients
Servings 4 servings- salt
- eggs - 2 pcs
- For frying:
- 0.5 cup butter
- potato
- feel sick
- 500 g squid
- parsley
- bacon
- olive oil - 0.5 cup
- butter - 1 tbsp. l.
Cooking
Step 1
Defrost the squids by placing them in a bowl of cold water for a few minutes. Whole carcasses must be thoroughly washed, removing the outer film and removing the inner chitinous plates. Cut squid into small pieces.
Step 2
Boil water, lightly salt. Dip the squids in it and after 1 min. transfer to a bowl of ice water. Drain the water, set the bowl of squid aside.
Step 3
Wash the potatoes thoroughly and boil in their skins. Cool, peel, coarsely chop. Wash parsley, dry. Turn squids through a meat grinder along with potatoes, parsley and 1 tbsp. l. butter. Crack the eggs into the mince.
Step 4
Cut the bacon into small pieces and fry in a dry hot frying pan until cracklings (5 minutes). Add the cracklings to the minced meat along with the released fat. Salt, pepper to taste. Mix.
Step 5
Form triangular or round cutlets with a diameter of about 3 cm from the minced meat. Sift the flour onto a flat dish and roll each cutlet in it.
Step 6
Heat butter and olive oil in a frying pan. Fry cutlets in this mixture for 2 minutes. from each side. Serve with rice, vegetable or fruit salad.