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Catanzaro Squid Salad
3 lbs. squid
2 c. flour
Salt & pepper to taste
1 c. cooking oil
1/2 c. lemon juice
2 cloves garlic, minced
1 tsp. dried parsley
1/2 c. red wine vinegar
1 tsp. oregano
Clean and rinse squid. Cut squid into 1/2 inch pieces (to look like rings). Save tenticles. Drain and dry all squid. In bag put flour, salt and pepper. Put squid in bag and shake until completely covered. Fry in hot oil until golden brown. Drain on absorbent paper until all pieces are fried. Let cool. Mix rest of ingredients together. Get a casserole dish and layer squid then lemon juice mixture, repeating process until done. Cover and set in a cool place. Serve cold. The salad will keep several days in refrigerator. Serves 4 to 6.
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