Instructions: Wash cleaned squid; remove tentacles; dry fish thoroughly. Cut the body of squid into rings, dip them in flour, then in egg beaten with a pinch of salt. Fry rings in very hot oil. The fish is done as soon as it is browned on all sides. Frying time should in no case exceed 5 minutes because squid toughens when overcooked.

Comments: The tentacles can be used as well as the body of the squid if you like. Slices of hake or any other white fish can be fried the same way.

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