FRIED SQUID WITH AïOLI
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Leala Walker
w-leala64@hotmail.comThis recipe is a great way to impress your friends and family.
Amelia Meleg
ma@yahoo.comI'm allergic to squid, so I made this recipe with shrimp instead. It was still delicious.
Henry Richards
henry_richards@hotmail.frThis recipe is a great way to use up leftover squid. I had some squid that I had cooked for another dish and I used it to make this recipe. It turned out great.
Herculeen Mauswa
herculeen.m@aol.comI made this recipe for a party and it was a huge hit. Everyone loved the squid and the aioli.
silver ufuoma
u_silver43@gmail.comI'm not a fan of aioli, so I served the squid with a simple lemon wedge. It was still delicious.
riya jafrin
jafrinriya35@yahoo.comThis recipe is a bit time-consuming, but it's worth it. The squid is crispy and tender, and the aioli is amazing. I highly recommend it.
MAUREEN MBWANDIRA
m.mbwandira41@hotmail.comI followed the recipe exactly and the squid turned out rubbery. I'm not sure what went wrong.
Azan Ali Arshad
arshad-a88@yahoo.comThe squid was a bit overcooked for my taste, but the aioli was delicious. I'll definitely be making this again, but I'll cook the squid for a shorter amount of time.
sultan mughal
m@hotmail.comThis recipe is a keeper! It's going to be my go-to for fried squid from now on.
Farhan king
farhan-king@hotmail.comI was a bit hesitant to try this recipe because I'm not a big fan of squid, but I'm glad I did. The squid was surprisingly tender and the aioli was delicious.
Ammony Ammony
ammony-ammony80@hotmail.comI love how easy this recipe is to make. The squid cooks quickly and the aioli can be made ahead of time.
Sara Reeder
s.r55@aol.comI've made this recipe several times now and it's always a hit. The squid is always cooked perfectly and the aioli is amazing.
Joshua Kim
kim.joshua7@gmail.comThis fried squid with aioli was an absolute delight! The squid was crispy and tender, and the aioli was flavorful and creamy. I followed the recipe exactly and it turned out perfectly.