Instructions: Clean squid and cut tubes into half-inch rings, and tentacles into bite-sized pieces. Sprinkle lemon juice, salt and pepper on squid.
Combine milk and egg. Dip squid in milk and egg mixture and coat with bread crumbs. Shake off excess crumbs.
Pour oil about an inch deep into a heavy skillet. Heat the oil until it is quite hot but not smoking (375 degrees). Add the squid pieces, a few at a time, to the skillet without crowding. Cook until crisp and golden, about 45 seconds per batch.
Remove and drain on paper towels. Allow oil to return to its original temperature before putting in the next batch.
This recipe yields 4 to 6 servings.
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