Best Fried Squid With Aioli Recipes

Fried Squid with Aioli image

Provided by Jeremiah Stone

Yield 4 servings

Number Of Ingredients 16

2/3 cup potato starch
1 1/4 teaspoons baking powder
1 3/4 cups arepa flour (precooked cornmeal), divided
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon fresh lemon juice
1/2 cup grapeseed oil
1/4 cup olive oil
Kosher salt
Vegetable oil (for frying; about 8 cups)
6 ounces cleaned squid, bodies and tentacles separated
4 scallions, white and pale-green parts only, sliced into 3-inch pieces
4 very thin lemon wheels
1/3 cup torn basil leaves
Special Equipment
A deep-fry thermometer

Steps:

Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl. Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup arepa flour in a shallow bowl.
Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified. Season aioli with salt; stir in 1 tsp. water.
Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot. Heat over medium-high until thermometer registers 375°F.
Meanwhile, cut squid. Slice bodies lengthwise along one side and open to expose interior. Cut in half crosswise (or in thirds if large). Cut each half (or third) into 1 1/2" triangles; cut tentacles in half. Rinse; pat dry.
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. Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes. Transfer to paper towels; season with salt. Top with basil and serve with aioli.

Fried Squid with Aïoli image

Number Of Ingredients 13

For aïoli
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leafed parsley leaves
1 teaspoon minced garlic
24 Ritz crackers (about 3 ounces)
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 pound small squid, cleaned
about 5 cups vegetable oil for deep-frying
Accompaniment: lemon wedges

Steps:

Make aïoli:
In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aïoli may be made 2 days ahead and chilled, covered.
In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.
Cut flaps from squid sacs if attached. Cut flaps into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.
In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning it, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375°F between batches.
Serve squid with aïoli and lemon wedges.

Calamares a La Romana Fried Squid with Aioli image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 cups soy oil
12 ounces squid bodies, cut into rings
Flour Mix, recipe follows
Salt
4 ounces Aioli, recipe follows
2 cups all-purpose flour
1 tablespoon fresh thyme leaves
1 tablespoon sweet paprika
1 cup olive oil
1 whole egg
2 tablespoons water, or more as needed
4 to 5 drops lemon juice
2 to 3 garlic cloves
Salt

Steps:

Fill a deep pot halfway with the oil and heat to 350 degrees F.
Dredge squid in Flour Mix and deep fry until golden color. Add salt, to taste. Serve with Aioli.
Mix all the ingredients.
Put garlic, water, lemon juice and 1/2 cup olive oil in mixing bowl. Add the remaining olive oil slowly until emulsifies. If too thick, add more water.