CALAMARI
- 4 frozen squid tubes, thawed, sliced into ½” rings
- ½ cup milk
- ½ cup corn flour
- ½ cup masa harina
- oil for deep-frying
LIME SALT
- 2 tablespoon sea salt
- zest of 1 lime
ANCHO CHILE MAYO
- ½ cup mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon ancho chile powder
- salt to taste
- GARNISH – lime wedges
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FRYING
Heat oil in deep-fryer or wok to 350°F. Line a plate with paper towel.
Remove the squid from the milk and place it in the bowl with the flours. Toss until evenly coated. Shake off excess flour.
Carefully slide squid into the oil in small batches so it is submerged. Cook for 3-4 minutes until golden. Gently transfer to a plate.
Allow oil to come back up to 350°F before cooking the next batch. Repeat until all the calamari is cooked. Transfer to a serving platter and garnish.