Fried Squid With Aioli Recipe

Name: Fried Squid With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup potato starch; 1 1/4 teaspoons baking powder; 1 3/4 cups arepa flour (precooked cornmeal), divided; 1 large egg yolk; 1 garlic clove, finely grated; 1 teaspoon fresh lemon juice; 1/2 cup grapeseed oil; 1/4 cup olive oil; Kosher salt; Vegetable oil (for frying; about 8 cups); 6 ounces cleaned squid, bodies and tentacles separated; 4 scallions, 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

Servings: persons

2/3 cup potato starch
1 1/4 teaspoons baking powder
1 3/4 cups arepa flour (precooked cornmeal), divided
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon fresh lemon juice
1/2 cup grapeseed oil
1/4 cup olive oil
Kosher salt
Vegetable oil (for frying; about 8 cups)
6 ounces cleaned squid, bodies and tentacles separated
4 scallions, 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

1
["Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl. Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup 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 tsp. 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 375u00b0F.", "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 375u00b0F between batches, dredge squid, scallions, 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."]

474

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

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 15 ingredients. The key ingredients include: 2/3 cup potato starch, 1 1/4 teaspoons baking powder, 1 3/4 cups arepa flour (precooked cornmeal), divided, 1 large egg yolk, and more.

Yes, Fried Squid With Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Squid With Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions