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Receta Flash Fried Squid With Tom
by Global Cookbook

Flash Fried Squid With Tom
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Ingredientes

  • 2 Tbsp. minced fresh flat-leaf parsley
  • 1 Tbsp. grated peeled fresh horseradish root Zest of 1 lemon
  • 2 c. all-purpose flour
  • 1 Tbsp. paprika
  • 1 tsp coarse salt plus more
  • 1 tsp freshly-grnd black pepper plus more
  • 1 pch cayenne Peanut oil for frying
  • 1 1/2 lb squid cleaned, and cut into 1/4" rings Lemon wedges for serving
  • 1 lrg egg yolk
  • 1 Tbsp. freshly-squeezed lemon juice
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. red-wine vinegar
  • 1 tsp minced garlic
  • 1 c. extra virgin olive oil
  • 1 Tbsp. finely-minced fresh flat-leaf parsley
  • 1/2 tsp finely-minced fresh sage
  • 1/2 tsp finely-minced fresh rosemary
  • 1/2 tsp finely-minced fresh thyme Coarse salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Prepare the Parsley Aioli: In a food processor fitted with the steel blade, combine the egg yolk, lemon juice, mustard, vinegar, and garlic. With the machine running, slowly pour the extra virgin olive oil in a slow, steady stream through the feed tube. The mix will emulsify into a mayonnaise. Add in the herbs, and process to combine. Season with salt and pepper. Remove the aioli to a small bowl, cover, and keep refrigerated. (Makes 1 c.)
  2. Prepare gremolata: In a small bowl, combine the parsley, horseradish, and lemon zest; set aside.
  3. In a medium bowl, combine the flour, paprika, salt, pepper, and cayenne; set aside.
  4. 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.
  5. Pat the squid dry, and toss in the seasoned flour mix to coat. Let stand 1 minute. Shake the floured squid in a sieve to remove any excess flour. Fry in batches, without crowding, till golden, 1 to 1 1/2 min. 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.)
  6. Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.
  7. This recipe yields 6 to 8 servings.