Fried squid with sweet orange sauce
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 861, total fat 58 G., saturated fats 4 G., proteins 22 G., carbohydrates 65 G., fiber 2 G., cholesterol 264 mg, sodium 813 mg, sugar 18 G.
Calories 861, total fat 58 G., saturated fats 4 G., proteins 22 G., carbohydrates 65 G., fiber 2 G., cholesterol 264 mg, sodium 813 mg, sugar 18 G.
Squid and chili peppers are sliced into rings, coated in a mixture of flour, cornstarch, and spices, and deep-fried until golden brown. The cornstarch makes the crust incredibly crispy and delicious. Serve the squid and chili peppers as an appetizer with a sweet orange sauce for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sweet orange sauce
- 2 cups of orange juice
- 1.5 tbsp. honey
- 2 tbsp. l. rapeseed oil (canola)
- 1 tbsp lemon juice
- 2 tsp finely chopped fresh parsley
- A pinch of crushed red pepper flakes
Fried squid
- Vegetable oil, for deep-frying
- 1 cup flour
- 0.5 cup cornstarch
- 1.5 tsp paprika
- 450 g of small squid carcasses with tentacles, cut into rings slightly less than 1 cm wide.
- 1 jalapeño, thinly sliced, optional
- 1 fresno pod, thinly sliced, optional
- 1 tbsp finely chopped fresh parsley
- Orange and lemon wedges, for serving
- Special equipment: deep fat thermometer
We recommend
Recipes with similar ingredients: squid, Fresno pepper, jalapeno pepper, Oranges, paprika, starch, Orange juice, honey
Cooking the dish according to the recipe:
- Sweet orange sauce:
In a medium saucepan, combine the orange juice and honey and bring to a boil over medium heat. Reduce the heat slightly and simmer until the mixture becomes syrupy and reduces to just under 1/2 cup, 15-20 minutes. Remove from heat. Let cool slightly, then stir in the butter, lemon juice, parsley, and red pepper flakes. Transfer the sauce to a ramekin or small bowl. - Pour 4 cm of vegetable oil into a large, wide saucepan and heat over medium heat until a deep-fry thermometer reads 175°C. Line a tray with paper towels. Meanwhile, in a wide, shallow bowl, combine the flour, cornstarch, paprika, 2 teaspoons of salt, and 1 teaspoon of black pepper.
- Fried squid:
Toss the squid and chili with the flour mixture, making sure all the squid rings are separated and thoroughly coated. Transfer about a third of the squid and chili mixture to a slotted spoon and shake to remove excess flour. Carefully add the squid and chili to the hot oil and fry until crisp and lightly golden, 1 to 1.5 minutes. Transfer to the prepared tray with a slotted spoon and season generously with salt. Repeat with the remaining squid, remembering to heat the oil to 175°C (350°F) before each new batch. - Transfer the fried squid to a plate and sprinkle with parsley. Serve with lemon and orange wedges and sweet orange sauce for dipping.
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