Best Spicy Chile Oil Squid Recipes

Crispy Squid with Garlic, Chile, and Basil image

Provided by Alex Guarnaschelli

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 eggs, lightly beaten
2 cups toasted bread crumbs
Kosher salt and freshly ground black pepper
1 pound small squid, cleaned, bodies cut into thin rounds, tentacles intact
1/2 teaspoon chile oil
2 cloves garlic, peeled and minced
3 yellow inner stalks celery, washed and sliced
1/2 lemon, halved lengthwise and sliced into thin half moons
1 quart frying oil
1/2 cup fresh basil leaves, stemmed, washed, dried and torn

Steps:

The lightly beaten eggs should be in one medium bowl and the bread crumbs in another. Season both the eggs and the bread crumbs with salt and pepper. Take the squid rings and tentacles and coat them with the egg. Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs. Place them in a single layer on a baking sheet and refrigerate.
In a medium-size saute pan, heat the chile oil lightly. Add the garlic and season with salt and pepper. Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent. Add the sliced celery and stir to coat everything evenly. Cook for 1 minute. Stir in the lemon slices and set aside to cool.
Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer). Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the squid once they are cooked.
When ready to serve, drop the squid, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes. Drain them on the lined baking sheet. Season immediately with salt and toss with the basil leaves. Serve the garlic sauce on the side or drizzle over top. Serve immediately.

Thai Squid With Chilies and Basil image

Provided by fluffernutter

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 -10 small green chilies
2 fresh long red chilies, seeds removed
4 garlic cloves
4 fresh cilantro stems or 4 cilantro stems
1 pinch salt
2 tablespoons peanut oil
6 squid, cleans and skinned
3 banana chilies, cut into halves and seeds removed
2 tablespoons fish sauce
1 tablespoon palm sugar
3 kaffir lime leaves, torn
20 -25 fresh Thai basil

Steps:

Pound of grind the red and green chilies, the garlic, the cilantro, and salt to a paste.
Heat the oil in a wok or skillet and fry the paste over high heat for 2 to 3 minutes until fragrant. Add the squid and banana peppers and stir-fry for about 3 minutes until squid is cooked.
Add fish sauce, sugar, lime leaves and basil. The mixture should taste hot, salty and sweet, so adjust seasonings if necessary.

Nutrition Facts : Calories 116, Fat 7, SaturatedFat 1.2, Sodium 741.8, Carbohydrate 12.9, Fiber 1.5, Sugar 8.2, Protein 2.5

Crispy Salt and Pepper Squid with Spicy Asian Salad image

Provided by Food Network

Time 25m

Yield 6 to 8 servings as an appetizer; 4 servings as a main course

Number Of Ingredients 14

1 tablespoon chili oil
1 tablespoon vegetable oil
2 lemons, juiced
Salt and freshly ground white pepper
6 ounces mixed baby greens
1/2 cup peeled and julienned carrots
2 scallions, chopped lengthwise
Vegetable oil, for frying
2 eggs, beaten
5 tablespoons potato starch
1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings
Sea salt and freshly ground white pepper
Chile flakes
2 scallions, green parts only, sliced, for garnish

Steps:

For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside.
For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.
For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes.
When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve.
Cook's Notes: You can use frozen squid rings, but fresh are best.
This dish makes a great appetizer or a shared main course.