Fried Squid with Aïoli
Gourmet
Fried Squid with Aïoli
Gourmet
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For Aïoli: 1 cup mayonnaise 1/4 cup sour cream 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh flat leafed parsley leaves 1 teaspoon minced garlic 24 Ritz crackers (about 3 ounces) 3/4 cup all purpose flour 1 1/2 teaspoons salt 1 teaspoon sugar 1 pound small squid, cleaned about 5 cups vegetable oil for deep frying lemon wedges for accompaniment Directions: In a small bowl, stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. (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 strips and halve tentacles crosswise if large. Cut sacs crosswise 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. Serves 4.
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