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Thai-Style Fried Squid with Chile-Lime Mayonnaise

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.

  • Total Time:
  • Servings: 4

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  • 1 cup mayonnaise
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • 1 Thai chile, minced
  • Sea salt
  • Freshly ground pepper
  • Vegetable oil, for frying
  • 2 large egg whites
  • Cornstarch, for dusting
  • 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.
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