Fried Squid with Aioli
Crispy fried squid served with homemade garlic aioli sauce. The squid is coated in a light batter made from arepa flour and potato starch, fried until golden and served with fresh basil and lemon.
Ingredients
- •⅔ cup potato starch
- •1¼ teaspoons baking powder
- •1¾ cups arepa flour
- •1 piece egg yolk
- •1 clove garlic
- •1 teaspoon lemon juice
- •½ cup grapeseed oil
- •¼ cup olive oil
- •1 to taste kosher salt
- •8 cups vegetable oil
- •6 ounces squid
- •4 pieces scallions
- •4 slices lemon
- •⅓ cup basil leaves
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
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.
30 min
- 2.
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.
10 min
- 3.
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.
15 min
- 4.
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.
10 min
- 5.
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.
20 min
