Crispy Squid And Cracked Conch Salad With Orange-Chipotle Vinaigrette
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cups
Orange Juice (fresh)1 small
Red Onion1 clove
Garlic3 tbsps
Rice Vinegar2 tsps
Honey1
Salt3 cup
Canola Oil1.5 cups
Rice Flour1.75 cups
Water (cold)450 g
WatercressDirections:
1
For the Orange-Chipotle Vinaigrette: Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat
2
Cook until thick and reduced to 3/4 cup
3
Transfer to a bowl and let cool slightly
4
Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth
5
With the motor running, slowly add the oil until emulsified
6
For the Crispy Squid and Conch Salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer
7
Line a large plate or baking sheet with paper towels, set aside
8
Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper
9
The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper
10
Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal
11
Fry until lightly golden brown and crisp
12
Remove with a slotted spoon and drain on the paper towel-lined plate
13
Season immediately with salt
14
Repeat with the conch, dipping into the batter then frying in batches
15
Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper
16
Mound the greens on a platter and place some of the sliced cherry peppers on top
17
Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves