Fried Squid - Kayak Fishing Adventures on Big Water’s Edge

sasha · 01-11-2013, 11:43 AM

when you are guys going for some next time??? I make squid with black peper and oyster sauce to droll.. Let me know a few days in advance...

01-11-2013, 12:26 PM

Man, that looks good and tasty. I'm hungry!

Tman · 01-11-2013, 12:34 PM

Quote:

Originally Posted by yani

Man, that looks good and tasty. I'm hungry!

Wow...you get a compliment like that from Yani, ya just know you are doing something right...and I agree with Andy,

Give us an invite and I'll bring the cerveza...

jorluivil · 01-11-2013, 01:06 PM

That looks really good and it seems as if the process is about the same as making some beer battered fish tacos, minus the cleaver and milk. I'm going to try and make some one day but first I have to catch them.

I do have one question....whats the difference between putting the pieces in iced milk and just putting them and sticking it in the fridge?

ful-rac · 01-11-2013, 01:13 PM

Quote:

Originally Posted by jorluivil

That looks really good and it seems as if the process is about the same as making some beer battered fish tacos, minus the cleaver and milk. I'm going to try and make some one day but first I have to catch them.

I do have one question....whats the difference between putting the pieces in iced milk and just putting them and sticking it in the fridge?

Fridge is ok too, Just need to keep it cold. Usually when I get a whole shitload, it won't fit inside the fridge so I go with the 5 gallon bucket or stockpot and ice.

StinkyMatt · 01-11-2013, 03:37 PM

Nice job Tony,

This will be a great appetizer next weekend at Irvine.

TJones · 01-11-2013, 04:05 PM

thanks for sharing . i heard about the recipe . i just couldn't put it all together properly . now with your help, it all makes sense. i might have to get on a boat.

. where are those red devils at ?

.

danjor · 01-11-2013, 04:20 PM

Frying squid for the second night in a row.
This stuff is so good. I prepared same way except I didn't pound with a mallet and I'm using Ritz crackers instead of panko. Adds a buttery flavor.
If only they didn't have a mandatory cleaning fee of $3 a squid I would have kept more than 10. I stomped and threw back over 30! I kinda regret that now lol

01-11-2013, 01:06 PM	#4
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	That looks really good and it seems as if the process is about the same as making some beer battered fish tacos, minus the cleaver and milk. I'm going to try and make some one day but first I have to catch them. I do have one question....whats the difference between putting the pieces in iced milk and just putting them and sticking it in the fridge? __________________ www.facebook.com/Teamsewer

01-11-2013, 04:05 PM	#7
TJones Senior Member Join Date: Jan 2012 Posts: 2,526	trying to hit the 1000 mark thanks for sharing . i heard about the recipe . i just couldn't put it all together properly . now with your help, it all makes sense. i might have to get on a boat. . where are those red devils at ? .

01-11-2013, 11:43 AM	#1
sasha Senior Member Join Date: Sep 2010 Posts: 275	when you are guys going for some next time??? I make squid with black peper and oyster sauce to droll.. Let me know a few days in advance...

01-11-2013, 12:26 PM	#2
yani Guest Posts: n/a	Man, that looks good and tasty. I'm hungry!

01-11-2013, 03:37 PM	#6
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,169	Nice job Tony, This will be a great appetizer next weekend at Irvine.

01-11-2013, 04:20 PM	#8
danjor Senior Member Join Date: Apr 2011 Location: Riverside CA Posts: 673	Frying squid for the second night in a row. This stuff is so good. I prepared same way except I didn't pound with a mallet and I'm using Ritz crackers instead of panko. Adds a buttery flavor. If only they didn't have a mandatory cleaning fee of $3 a squid I would have kept more than 10. I stomped and threw back over 30! I kinda regret that now lol