1 lb squid, clean, sliced in rings (pat dry)
1 cup buttermilk
2 cups flour
fry oil
salt and pepper to taste
Slice squid into 1/2 inch pieces. Pat dry. Soak in buttermilk. Heat oil in small sauce pan or deep fryer. (3 inches high of oil). Season flour with salt and pepper, place in bowl. Drain buttermilk from squid and toss into flour shaking off excess flour from squid. Fry in hot oil for 1 min. Do not over cook. Serve with lemon, tartar or cocktail sauce
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