From: Chef Shon Whelan, Toast Restaurant, Carmel Valley, CA. Yield: 1 appetizer. 8 oz. fresh Monterey suid ½ cup milk 1 cup panko bread crumbs for frying, vegetable oil 6 California green seedless grapes, halved Lemon Aioli (yields ½ cup): ½ cup mayonnaise 2 Tbsp. fresh lemon juice 1 Tbsp. chopped fresh parsley 1 tsp. minced fresh garlic Dip squid in milk, then panko bread crumbs. Deep fry in oil at 375°F. Place on serving dish, sprinkle with ...
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