Fried Squid With Anchovy Dressing And Parsley Pesto
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
27
Sourness
45
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
3 cup
Sherry Vinegar1 cup
Olive Oil1
Salt2 tbsps
Pumpkin Seed2 tbsps
Lime Juice (fresh)1.5 cups
Rice Flour3 cup
Water4 cups
Peanut OilDirections:
1
Combine all ingredients in a blender and blend until smooth
2
Season with salt and pepper
3
Parsley pesto: In a food processor, combine all ingredients except the oil, and blend until smooth
4
With the motor running, slowly add the olive oil until emulsified
5
Season with salt and pepper to taste
6
Fried Squid: In a small mixing bowl, whisk together the flour and water until smooth
7
The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste
8
Heat oil in a large saucepan to 375 degrees F
9
Season squid with salt and pepper and dip into the batter, allowing any excess to drip off
10
Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels
11
Serve with anchovy dressing and pesto