Best 2 Fried Squid Papaya And Frisée Salad With Spicy Sour Dressing Recipes

Indulge in a symphony of flavors and textures with this tantalizing fried squid, papaya, and frisee salad. The crispy squid, sweet papaya, and bitter frisee come together in perfect harmony, while the spicy sour dressing adds a piquant kick. This delectable dish is easy to prepare and makes for a refreshing appetizer or light lunch. The recipe also includes instructions for making a homemade spicy sour dressing from scratch, using a combination of lime juice, fish sauce, sugar, and chili peppers. Additionally, a simplified salad dressing option is provided for those who prefer a quicker preparation. Don't miss out on this delightful culinary experience!

Check out the recipes below so you can choose the best recipe for yourself!

FRIED SQUID

Fried Squid image

While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is my preference), dredge lightly in flour; it doesn't get any simpler or better.

Provided by Mark Bittman

Categories quick, appetizer

Time 2m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Neutral oil, like grapeseed or corn, as needed
1 1/2 pounds cleaned squid, sliced into rings, tentacles cut in half lengthwise if large
Salt
ground black pepper
All-purpose flour as needed
3 or 4 jalapeños, cut into rings, optional
Lemon wedges for serving

Steps:

Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 28 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 461 milligrams, Sugar 0 grams, TransFat 0 grams

FRIED SQUID, PAPAYA, AND FRISéE SALAD WITH SPICY-SOUR DRESSING

Fried Squid, Papaya, and Frisée Salad with Spicy-Sour Dressing image

Provided by Jean Georges Vongerichten

Categories Salad Fish Ginger Appetizer Fry Papaya Squid Engagement Party Potluck Bon Appétit Pescatarian

Yield Makes 6 small plates

Number Of Ingredients 18

Ingredients

Squid and Batter:
1 1/2 pounds frozen cleaned small squid (bodies and tentacles), thawed, drained, or 1 pound fresh
1 1/2 cups all purpose flour, divided
1 1/2 cups rice flour,* divided
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon peanut oil
1 teaspoon sugar
1 1/4 cups (or more) water
Vegetable oil (for deep-frying)
Salad:
4 cups (about 2 heads) frisée lettuce
2 cups 1/2-inch cubes peeled seeded fresh papaya
1/2 cup whole roasted salted cashews
6 fresh water chestnuts, peeled, thinly sliced into rounds
1/3 cup thin strips peeled fresh ginger
Spicy-Sour Dressing
Toasted sesame seeds

Steps:

For squid and batter:
Cut squid bodies into 1/2-inch-thick rounds. Place all squid in large sieve set over bowl. Refrigerate at least 1 hour to drain well.
Place 1 cup flour, 1 cup rice flour, soy sauce, vinegar, peanut oil, and sugar in large bowl. Gradually add 1 1/4 cups water, whisking until batter is smooth. If necessary, whisk in more water by teaspoonfuls until batter reaches heavy cream consistency. Let batter stand at least 1 hour and up to 3 hours at room temperature, whisking occasionally.
Mix remaining 1/2 cup flour and 1/2 cup rice flour in large bowl. Add squid. Toss until squid is coated, separating pieces. Turn mixture into another sieve and shake off excess flour. Sprinkle squid generously with salt, tossing in sieve. Mix coated squid into batter.
Pour oil into heavy large saucepan to depth of 1 1/2 inches. Attach clip-on deep-fry thermometer and heat oil over medium-high heat to 350°F to 360°F. Working in batches and stirring often with tongs to separate pieces, drop squid into oil. Fry until crisp and brown, about 4 minutes per batch. Using slotted spoon, transfer squid to paper towels. Sprinkle with salt and pepper.
For salad:
Combine frisée, papaya, cashews, water chestnuts, and ginger in large bowl. Add enough dressing to coat lightly. Divide salad among plates, mounding in center.
Pile squid atop salad on each plate. Sprinkle with sesame seeds. Serve, passing remaining dressing separately.
*Available at some supermarkets, specialty foods stores, and natural foods stores.

Tips:

Use fresh squid: Fresh squid has a more tender and flavorful texture than frozen squid.
Clean the squid properly: Make sure to remove the ink sac, beak, and any other inedible parts from the squid before cooking.
Cook the squid quickly: Squid cooks very quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery.
Use a light hand with the salt: Squid can be salty, so it's best to use a light hand with the salt when seasoning it.
Serve the squid immediately: Squid is best served immediately after it is cooked. Otherwise, it will start to toughen up.

Conclusion:

This fried squid, papaya, and frise salad with spicy sour dressing is a delicious and refreshing dish that is perfect for a summer meal. The squid is crispy and tender, the papaya is sweet and juicy, and the frise lettuce adds a peppery flavor. The spicy sour dressing is the perfect finishing touch, adding a bit of heat and acidity to the dish. This salad is sure to be a hit at your next party or gathering.