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Ингредиенты
- 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
Инструкции
- 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.)
- 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 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.)
- Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 591 | |
| Calories from Fat 345 | 58% |
| Total Fat 39.01g | 49% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 299mg | 100% |
| Sodium 470mg | 20% |
| Potassium 372mg | 11% |
| Total Carbs 36.53g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.29g | 0% |
| Protein 22.79g | 36% |
