PREPARATION:
- Rinse squid under cold running water. Cut each squid body tube crosswise into 1/4-inch rings. Pat pieces thoroughly dry with paper towels.
- Beat egg with milk in small bowl. Add squid pieces; stir to coat well. Spread bread crumbs on plate. Dip squid pieces in bread crumbs; place in shallow bowl or on waxed paper. Let stand 10 to 15 minutes before frying.
- To deep fry squid,* heat 1-1/2 inches oil in large saucepan to 350°F. (Caution: Squid will pop and spatter during frying; do not stand too close to pan.) Adjust heat to maintain temperature. Fry 8 to 10 pieces of squid at a time in hot oil 45 to 60 seconds until light brown. Remove with slotted spoon; drain on paper towels. Repeat with remaining squid pieces. Do not overcook squid or it will become tough.
*To shallow fry squid, heat about 1/4 inch oil in large skillet over medium-high heat; reduce heat to medium. Add single layer of squid to hot oil without crowding. Cook, turning once, 1 minute per side or until light brown. Proceed as directed in step 5.
- Serve hot with Tartar Sauce and lemon wedges.