Fried Squid with Aioli

Name: Fried Squid with Aioli
Yield: 4 servings
Ingredients: 1 2/3 cup potato starch; 1 1 1/4 teaspoons baking powder; 1 1 3/4 cups arepa flour (precooked cornmeal), divided; 1 1 large egg yolk; 1 1 garlic clove, finely grated; 1 1 teaspoon fresh lemon juice; 1 1/2 cup grapeseed oil; 1 1/4 cup olive oil; 1 Kosher salt; 1 Vegetable oil (for frying; about 8 cups); 1 6 ounces cleaned squid, bodies and tentacles separated; 1 4 scallions, white and pale-green parts only, sliced into 3-inch pieces; 1 4 very thin lemon wheels; 1 1/3 cup torn basil leaves; 1 A deep-fry thermometer

From the kitchen of Carly

Crispy squid rings coated in a corn-based batter that shatters on your teeth, served alongside a silky garlic aioli that actually tastes like garlic. The contrast between the crunch and that creamy sauce is exactly what you want from fried seafood.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12/3 cup potato starch
11 1/4 teaspoons baking powder
11 3/4 cups arepa flour (precooked cornmeal), divided
11 large egg yolk
11 garlic clove, finely grated
11 teaspoon fresh lemon juice
11/2 cup grapeseed oil
11/4 cup olive oil
1Kosher salt
1Vegetable oil (for frying; about 8 cups)
16 ounces cleaned squid, bodies and tentacles separated
14 scallions, white and pale-green parts only, sliced into 3-inch pieces
14 very thin lemon wheels
11/3 cup torn basil leaves
1A deep-fry thermometer

Instructions

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 375°F.
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 375°F 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.