Fried Squid with Aioli

Ingredients for Fried Squid with Aioli

• 100g potato starch

• 1 1/4 teaspoons baking powder

• 220g arepa flour (precooked cornmeal), divided

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1 teaspoon fresh lemon juice

• 120ml grapeseed oil

• 60ml olive oil

• Kosher salt

• Vegetable oil (for frying

• about 1925ml )

• 170g cleaned squid, bodies and tentacles separated

• 4 spring onions, white and pale-green parts only, sliced into 3-inch pieces

• 4 very thin lemon wheels

• 1/3 cup torn basil leaves

• A deep-fry thermometer

Whisk potato starch, baking powder, and 90g arepa flour in a large bowl. Whisk in 550ml water; let sit 30 minutes to allow flour to hydrate. Place remaining 130g arepa flour in a shallow bowl.

Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified. Season aioli with salt; stir in 1 teaspoon water.

Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot. Heat over medium-high until thermometer registers 191°C.

Meanwhile, cut squid. Slice bodies lengthwise along one side and open to expose interior. Cut in half crosswise (or in thirds if large). Cut each half (or third) into 1 1/2" triangles; cut tentacles in half. Rinse; pat dry.

Working in batches of 5 or 6 and returning oil to 191°C between batches, dredge squid, spring onions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off. Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes. Transfer to paper towels; season with salt. Top with basil and serve with aioli.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.