Crispy Squid With Caponata Recipes

CRISPY SQUID WITH GARLIC, CHILE, AND BASIL

Steps:

• The lightly beaten eggs should be in one medium bowl and the bread crumbs in another. Season both the eggs and the bread crumbs with salt and pepper. Take the squid rings and tentacles and coat them with the egg. Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs. Place them in a single layer on a baking sheet and refrigerate.
• In a medium-size saute pan, heat the chile oil lightly. Add the garlic and season with salt and pepper. Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent. Add the sliced celery and stir to coat everything evenly. Cook for 1 minute. Stir in the lemon slices and set aside to cool.
• Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer). Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the squid once they are cooked.
• When ready to serve, drop the squid, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes. Drain them on the lined baking sheet. Season immediately with salt and toss with the basil leaves. Serve the garlic sauce on the side or drizzle over top. Serve immediately.

FIVE-SPICE CRISP-FRIED SQUID

Steps:

• Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
• Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
• In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
• Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans or work in batches if necessary.) Turn pieces with tongs to ensure even cooking. When squid is lightly browned, after about 2 minutes, remove pieces and blot on paper towels.
• Transfer squid to a serving bowl and sprinkle with chiles. Garnish with cilantro and serve with lime wedges.