Mark Bittman's Kitchen Matrix by Mark Bittman

Author:Mark Bittman
Language: eng
Format: mobi
Publisher: Potter/TenSpeed/Harmony
Published: 2015-10-27T04:00:00+00:00

Substitute neutral oil for the olive oil, 1 tablespoon minced fresh ginger and 1 minced fresh hot chile for the anchovies, 1 cup coconut milk for the wine, and a 3-inch piece of lemongrass for the thyme. Use only 2 cups of tomatoes. Garnish: fresh mint or cilantro.

FRIED

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Classic Fried

Put 1½ to 2 inches neutral oil in a deep pan over medium-high heat. When the oil is hot, toss ¼ of the squid rings and tentacles in a strainer with flour and fry until golden, about 2 minutes. Drain on paper towels; eat with lemon quarters while you cook the remaining batches.

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