Flash Fried Squid
|All purpose flour||2 Cup (32 tbs)|
|Dried thyme||1 Teaspoon|
|Peanut oil||4 Cup (64 tbs) (For Deep Frying)|
|Cleaned squid||1 1⁄2 Pound|
|Herb garlic dip||1 Tablespoon|
|Lemon juice||2 Tablespoon, squeezed|
|Dijon mustard||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Pure olive oil||2 Cup (32 tbs) (Not Extra Virgin)|
|Chopped flat leaf parsley||3 Tablespoon|
|Chopped mixed herbs||3 Tablespoon (Such As Thyme, Chives, Rosemary, And Sage)|
|Garlic||1 1⁄2 Tablespoon, finely chopped|
|Ground black pepper||To Taste|
|Chopped flat leaf parsley||2 Tablespoon|
|Horseradish||1 Tablespoon, freshly grated|
|Lemon zest/Grated lemon zest||1 1⁄2 Teaspoon, minced|
FOR THE HERB GARLIC DIP, combine the egg and egg yolk in the work bowl of a food processor.
Add the lemon juice, mustard, and vinegar and process until combined.
With the motor running, add the oil through the tube, drizzling it very slowly at first.
Once the mixture begins to emulsify, continue adding the oil in a steady stream.
Add the parsley, herbs, and garlic and pulse to combine.
Season to taste with salt and pepper.
FOR THE GREMOLATA, combine the parsley, horseradish, and lemon zest in a small bowl and stir to mix.
IN A DEEP-FRYER or large, heavy pot, heat about 3 inches of oil to 350°F.
To tell when the oil is hot enough, test it by adding one coated piece of squid; it should cook golden and tender within 2 minutes.
STIR TOGETHER the flour, paprika, salt, pepper, and thyme in a shallow dish.
Pat the squid dry with paper towels, add it to the seasoned flour, and toss to coat thoroughly.
Remove a handful of squid and put it in a mesh sieve, tossing to remove excess flour.
Gently add the squid to the hot oil and fry until golden, about 2 minutes.
Scoop out the squid and let drain on paper towels.
Continue with the remaining squid, shaking off excess flour and frying in batches.
ARRANGE THE SQUID on a serving platter and scatter the gremolata over it.
Serve with lemon wedges for squeezing and herb garlic dip alongside for dipping.