Crispy Squid and Cracked Conch Salad with Orange-Ch

Name: Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh orange juice; 1/2 small red onion; 1 clove garlic; 3 tablespoons rice vinegar; 2 teaspoons pureed chipotle in adobo; 2 teaspoons honey; Salt and freshly ground black pepper; 3/4 cup canola oil; Peanut oil; 1 1/2 cups rice flour; 1 1/2 to 1 3/4 cups cold water; Salt and freshly ground black pepper; 1 pound squid rings and tentacles; 1 pound conch meat, cut into 1-inch pieces; Cornmeal, for dredging; 1/2 pound micro greens; 1/4 pound watercress; 1 head frisee; 4 whole cherry peppers, jarred in vinegar, thinly sliced; Parsley leaves

Servings: persons

4 cups fresh orange juice
1/2 small red onion
1 clove garlic
3 tablespoons rice vinegar
2 teaspoons pureed chipotle in adobo
2 teaspoons honey
Salt and freshly ground black pepper
3/4 cup canola oil
Peanut oil
1 1/2 cups rice flour
1 1/2 to 1 3/4 cups cold water
Salt and freshly ground black pepper
1 pound squid rings and tentacles
1 pound conch meat, cut into 1-inch pieces
Cornmeal, for dredging
1/2 pound micro greens
1/4 pound watercress
1 head frisee
4 whole cherry peppers, jarred in vinegar, thinly sliced
Parsley leaves

1
Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat.
2
Cook until thick and reduced to 3/4 cup.
3
Transfer to a bowl and let cool slightly.
4
Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth.
5
With the motor running, slowly add the oil until emulsified.
6
Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer.
7
Line a large plate or baking sheet with paper towels, set aside.
8
Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper.
9
The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
10
Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal.
11
Fry until lightly golden brown and crisp.
12
Remove with a slotted spoon and drain on the paper towel-lined plate.
13
Season immediately with salt.
14
Repeat with the conch, dipping into the batter then frying in batches.
15
Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper.
16
Mound the greens on a platter and place some of the sliced cherry peppers on top.
17
Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups fresh orange juice, 1/2 small red onion, 1 clove garlic, 3 tablespoons rice vinegar, and more.

Yes, Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions