My F&W
quick save (...)

Thai-Style Fried Squid with Chile-Lime Mayonnaise

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4

This dish is a longtime favorite at star chef Jean-Georges Vongerichten’s Mercer Kitchen. He serves the crispy squid with a bright chile-and-lime-spiked mayonnaise.

  1. 1 cup mayonnaise
  2. 1 teaspoon finely grated lemon zest
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon finely grated lime zest
  5. 1 tablespoon fresh lime juice
  6. 1 Thai chile, minced
  7. Sea salt
  8. Freshly ground pepper
  9. Vegetable oil, for frying
  10. 2 large egg whites
  11. Cornstarch, for dusting
  12. 1 pound cleaned small squid, bodies cut crosswise into 1/2-inch rings, tentacles halved
  1. In a small bowl, whisk the mayonnaise with the lemon and lime zests and juices and the Thai chile. Season the mayonnaise with salt and pepper.
  2. In a large saucepan, heat 1 inch of vegetable oil to 350°. Set a rack over a rimmed baking sheet. In a shallow bowl, beat the egg whites. Spread cornstarch in another shallow bowl. Working in four batches, dip the squid in the egg whites; press out any excess egg. Dredge the squid in the cornstarch and shake off any excess. Fry the squid in the hot vegetable oil until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper. Transfer the fried squid to a platter and serve immediately, with the chile-lime mayonnaise.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.