Recipe Categories
Seafood
Squid

Cullen's Fried Squid Parsley Aloli

2 tbl chopped fresh flat-leaf parsley
1 tbl grated peeled fresh horseradish root
    Zest of 1 lemon
2 cup all-purpose flour
1 tbl paprika
1 tsp coarse salt plus more
1 tsp freshly-ground black pepper plus more
1 pch cayenne
    Peanut oil for frying
1 1/2 lb squid cleaned, and
    cut into 1/4" rings
    Lemon wedges for serving
PARSLEY AIOLI
1 lrg egg yolk
1 tbl freshly-squeezed lemon juice
1 tbl Dijon mustard
1 tbl red-wine vinegar
1 tsp chopped garlic
1 cup olive oil
1 tbl finely-chopped fresh flat-leaf parsley
1/2 tsp finely-chopped fresh sage
1/2 tsp finely-chopped fresh rosemary
1/2 tsp finely-chopped fresh thyme
    Coarse salt to taste
    Freshly-ground black pepper to taste

 Method :
Prepare the Parsley Aioli: In a food processor fitted with the steel blade, combine the egg yolk, lemon juice, mustard, vinegar, and garlic. With the machine running, slowly pour the olive oil in a slow, steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the herbs, and process to combine. Season with salt and pepper. Remove the aioli to a small bowl, cover, and keep refrigerated. (Makes 1 cup)
Prepare gremolata: In a small bowl, combine the parsley, horseradish, and lemon zest; set aside.
In a medium bowl, combine the flour, paprika, salt, pepper, and cayenne; set aside.
To cook the squid, heat 2 inches of oil to 375 degrees in a straight-sided pot. Be sure not to fill your pot more than halfway up the side with oil, because it will foam during frying.
Pat the squid dry, and toss in the seasoned flour mixture to coat. Let stand 1 minute. Shake the floured squid in a sieve to remove any excess flour. Fry in batches, without crowding, until golden brown, 1 to 1 1/2 minutes. Drain the squid on paper towels. (Frying a batch of squid will bring the temperature of the oil down. Be sure to reheat the oil in between batches and check the temperature again with a deep-fry thermometer before adding more squid.)
Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.
This recipe yields 6 to 8 servings.