Ingredients & Instructions

1. 1

   Squid

   • 1 lb squid, bodies & tentacles, sliced into rings
   • 1 c whole milk or buttermilk
   • 1 1/2 tsp kosher salt
   • 1 tsp black pepper, freshly cracked
   • 1/2 tsp cayenne
   • 1 tsp smoked paprika
   • 1 tsp sicilian oregano
   • 1 tsp mustard powder

   In a bowl, add the squid followed by the remaining ingredients. Mix to make sure everything is evenly distributed. Cover and refrigerate for at least an hour and up to 4.

2. 2

   Dry Mix

   • 1 1/4 c 00 flour or all-purpose
   • 1/4 c semolina flour
   • 3 tb cornstarch
   • 1/2 tsp baking powder
   • 1 tsp mustard powder
   • 1/2 tsp cayenne
   • 1 tsp smoked paprika
   • 1 tsp sicilian oregano
   • zest of 1 lemon
   • neutral oil for frying
   • flat-leaf parsley, chopped
   • lemon wedges

   Heat a pot with oil to 365 F. In a large bowl, whisk the flour, semolina, cornstarch, baking powder, mustard, cayenne, paprika, oregano and lemon zest.

   Take a few handfuls of the marinaded squid and add it to the dry mix, letting some of the marinade go into the dry mix. Toss well to make sure the squid is fully coated.

   Add the squid to the oil, and fry for 2-3 minutes until golden brown and crisp. Drain on a wire rack and lightly season with salt. Finish with parsley and serve with lemon wedges.

3. 3

   Basil Aioli

   • 1/3 c basil leaves
   • 2 tb fresh parsley
   • 2 tb fresh chives
   • 1 garlic clove
   • 1 tsp dijon mustard
   • 1/3 c mayonnaise
   • 1/2 tsp lemon zest
   • fresh lemon juice, to taste

   Smoky Calabrian Chili Aioli

   • 2 tb calabrian chilies, packed in oil
   • 1 garlic clove
   • 1 1/2 tsp smoked paprika
   • 1 tsp dijon mustard
   • 1/3 c mayonnaise
   • fresh lemon juice, to taste

   In a food processor, combine all of the ingredients and blend until smooth.