Fried Squid With Aioli
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cup
Potato Starch1.25 tsps
Baking Powder1 large
Egg Yolk1 tsp
Lemon Juice (fresh)1 cup
Grapeseed Oil1 cup
Olive Oil1 cup
Basil Leaves (torn)Directions:
1
Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl
2
Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate
3
Place remaining 1 cup arepa flour in a shallow bowl
4
Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine
5
Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified
6
Season aioli with salt; stir in 1 tsp
7
Water
8
Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot
9
Heat over medium-high until thermometer registers 375°F
10
Meanwhile, cut squid
11
Slice bodies lengthwise along one side and open to expose interior
12
Cut in half crosswise (or in thirds if large)
13
Cut each half (or third) into 1 1/2" triangles; cut tentacles in half
14
Rinse; pat dry
15
Working in batches of 5 or 6 and returning oil to 375°F between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off
16
Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes
17
Transfer to paper towels; season with salt
18
Top with basil and serve with aioli
19
Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl
20
Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate
21
Place remaining 1 cup arepa flour in a shallow bowl
22
Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine
23
Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified
24
Season aioli with salt; stir in 1 tsp
25
Water
26
Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot
27
Heat over medium-high until thermometer registers 375°F
28
Meanwhile, cut squid
29
Slice bodies lengthwise along one side and open to expose interior
30
Cut in half crosswise (or in thirds if large)
31
Cut each half (or third) into 1 1/2" triangles; cut tentacles in half
32
Rinse; pat dry
33
Working in batches of 5 or 6 and returning oil to 375°F between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off
34
Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes
35
Transfer to paper towels; season with salt
36
Top with basil and serve with aioli