Sautéed Squid With Garlic Chili And Bread Crumbs Recipes

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CRISPY SQUID WITH GARLIC, CHILE, AND BASIL



Crispy Squid with Garlic, Chile, and Basil image

Provided by Alex Guarnaschelli

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 eggs, lightly beaten
2 cups toasted bread crumbs
Kosher salt and freshly ground black pepper
1 pound small squid, cleaned, bodies cut into thin rounds, tentacles intact
1/2 teaspoon chile oil
2 cloves garlic, peeled and minced
3 yellow inner stalks celery, washed and sliced
1/2 lemon, halved lengthwise and sliced into thin half moons
1 quart frying oil
1/2 cup fresh basil leaves, stemmed, washed, dried and torn

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.

SQUID WITH GARLIC AND CHILIES



Squid with Garlic and Chilies image

Yield serves 4

Number Of Ingredients 7

1 1/2 pounds small squid
3 tablespoons olive oil
3 cloves garlic, chopped
2 red chilies, seeded and finely chopped
Salt and pepper
3-4 tablespoons chopped cilantro
1 lemon, cut in wedges, to accompany

Steps:

  • Clean and prepare the squid as described in the box on page 198. Cut the body pouches in rings.
  • Heat the oil in a large frying pan. Put in the garlic and chilies and the squid. Season with salt and pepper and sauté briefly, turning over the pieces, for 2-3 minutes only.
  • Sprinkle with cilantro and serve hot with lemon wedges.

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