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.
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Leala Walker
[email protected]This recipe is a great way to impress your friends and family.
Amelia Meleg
[email protected]I'm allergic to squid, so I made this recipe with shrimp instead. It was still delicious.
Henry Richards
[email protected]This 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
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the squid and the aioli.
silver ufuoma
[email protected]I'm not a fan of aioli, so I served the squid with a simple lemon wedge. It was still delicious.
riya jafrin
[email protected]This 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
[email protected]I followed the recipe exactly and the squid turned out rubbery. I'm not sure what went wrong.
Azan Ali Arshad
[email protected]The 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
[email protected]This recipe is a keeper! It's going to be my go-to for fried squid from now on.
Farhan king
[email protected]I 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
[email protected]I love how easy this recipe is to make. The squid cooks quickly and the aioli can be made ahead of time.
Sara Reeder
[email protected]I'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
[email protected]This 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.