Flash Fried Squid
The trick to cooking delicious squid is making sure that it spends little time in the pan -- flash-frying it is the best way to keep the squid flavorful and tender. This recipe comes from Tom Douglas.
Martha Stewart Living Television, October 2001
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon peeled and grated fresh horseradish root
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon coarse salt, plus more for serving
- 1 teaspoon freshly ground pepper, plus more for serving
- Pinch cayenne
- Peanut oil, for frying
- 1 1/2 pounds cleaned squid, tubes cut into 1/4-inch rings
- <u>Parsley Aioli</u>
- Lemon wedges, for serving
- Prepare gremolata: In a small bowl, combine the parsley, horseradish, and lemon zest; set aside.
- In a medium bowl, combine the flour, paprika, salt, pepper, and cayenne; set aside.
- To cook the squid, heat 2 inches of oil to 375 degrees in a straight-sided pot. Be sure not to fill your pot more than halfway up the side with oil, because it will foam during frying.
- Pat the squid dry, and toss in the seasoned flour mixture to coat. Let stand 1 minute. Shake the floured squid in a sieve to remove any excess flour. Fry in batches, without crowding, until golden brown, 1 to 1 1/2 minutes. Drain the squid on paper towels. (Frying a batch of squid will bring the temperature of the oil down. Be sure to reheat the oil in between batches and check the temperature again with a deep-fry thermometer before adding more squid.)
- Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.
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