INGREDIENTS
- squid (purchased at Sobey’s, and ready to cook)
- bread crumb dressing (crumbs, salt, pepper, savory, onion powder and ¼ cup melted margarine)
- oil for cooking
- 1 can of cream of mushroom soup mixed with ½ can of water
INSTRUCTIONS
- I stuffed the squid and then rolled them in a pf chicken/fish batter and then fried them in canola oil, turning until squid is browned all over, 10-15 minutes in total.
- I then put the squid in a small roasting pan and covered them with the soup.
- I baked them for ½ hour at 300 degrees, basting a couple of times.
- The squid were extra tender and extra tasty.
