Crispy Squid With Garlic Chile And Basil Recipes

CRISPY SQUID WITH GARLIC MAYONNAISE

Steps:

• Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4 people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
• I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.
• Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
• Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
• When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need
• Mince the garlic into the mayonnaise to serve alongside the fried squid.

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.

SAUTéED SQUID WITH GARLIC, CHILI AND BREAD CRUMBS

Steps:

• Put oil in a broad skillet over high heat; a minute later, add squid, salt, pepper and chili flakes; cook, stirring, until squid is opaque, about 60 seconds (do not overcook).
• Add garlic, basil and lemon juice and stir for about 30 seconds. Turn off heat, add bread crumbs and serve.

STIR-FRIED SQUID WITH BASIL AND GARLIC

Steps:

• Dry the squid well with cloth or paper towels. Cut vertically through the group of tentacles if it is large; otherwise, leave whole. Cut the squid bodies into rectangles, diamonds, or squares, with no dimension greater than 1 inch. The pieces should be fairly uniform in size. Have everything else ready and at hand before you begin to cook.
• Put a large nonstick skillet over high heat; add the oil and, when it shimmers, add the garlic, chiles, and coriander. Cook, stirring almost constantly, for 15 seconds. Raise the heat to high, add the squid, and cook, stirring occasionally, for about 3 minutes, just until it loses its raw look.
• Lower the heat to medium and stir in the sugar, nam pla, lime leaf if you have it, and basil. Cook, stirring, for another few seconds, just until the basil wilts. Taste, add salt or more chile or nam pla if necessary, and serve.
• Same technique, different ingredients: In step 3, stir in 1/4 cup water, 1 tablespoon go chu jang (page 591) or 1 tablespoon miso mixed with a pinch of cayenne, 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds (page 596), and 1 teaspoon dark sesame oil. Instead of basil, garnish with minced scallion.