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Flash Fried Squid

Canadian.Recipes's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Paprika 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Dried thyme 1 Teaspoon
  Peanut oil 4 Cup (64 tbs) (For Deep Frying)
  Cleaned squid 1 1⁄2 Pound
  Lemon wedges 2
  Herb garlic dip 1 Tablespoon
  Whole egg 1
  Egg yolk 1
  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
  Salt To Taste
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday
Servings: 
8

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