Fried Squid With Red Pepper Mayonnaise
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 30 minutes
- Cook Time
- 5 minutes
- Rating
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Ingredients
- 1ancho chili
- 1red bell pepper
- 2 to 3tablespoons lemon juice
- 1egg yolk
- About 1 cup peanut oil
- 2tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 2pounds squid, cleaned and sliced (see above)
- Peanut or vegetable oil
- 1cup flour
- Coarse salt and freshly ground pepper to taste
For the Red Pepper Mayonnaise
For the Squid
Nutritional analysis per serving (4 servings)
835 calories; 58 grams fat; 10 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 17 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 40 grams protein; 839 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the mayonnaise. Tear the ancho chili into strips and soak it in half a cup of hot water for 20 minutes. Meanwhile, preheat broiler. Cut the pepper in quarters or eighths and remove the seeds. Place the pepper strips skin side up on a broiling rack. Broil until the skin becomes charred. Place the strips in a sealed paper bag for a couple of minutes, then peel off the skin.
- Step 2
Combine the chili, pepper strips, lemon juice and enough chili soaking liquid to make a smooth puree in the food processor. Blend until smooth.
- Step 3
Either make the mayonnaise by hand, first beating the egg yolk with a fork, then adding the peanut and olive oils little by little and beating them in until you have a smooth emulsion. Or make the mayonnaise in a food processor. Stir in the pepper puree and correct the seasoning. Place in a small bowl.
- Step 4
Heat enough peanut or vegetable oil to come about an inch up the sides of the pan. Lightly dredge the squid in seasoned flour and fry quickly, for a couple of minutes on each side, turning once and removing with a slotted spoon to drain on paper towels. Do not crowd the pan. Fry in batches, if necessary. Serve immediately with the mayonnaise on the side.
Private Notes