Photo by Farideh Sadeghin
Serves 2 to 4
Prep time: 10 minutes
Total time: 30 minutes1 pound|450 grams squid tubes and bodies
1 cup|250 ml buttermilk
1 cup|170 grams all-purpose flour
½ cup|70 grams cornstarch
1 teaspoon kosher salt, plus more to taste
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
vegetable oil, for frying
⅓ cup|50 grams sliced pepperoncini, plus 2 tablespoons juice
3 Thai chilies, thinly sliced
Prep time: 10 minutes
Total time: 30 minutes
Ingredients
1 cup|250 ml buttermilk
1 cup|170 grams all-purpose flour
½ cup|70 grams cornstarch
1 teaspoon kosher salt, plus more to taste
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
vegetable oil, for frying
⅓ cup|50 grams sliced pepperoncini, plus 2 tablespoons juice
3 Thai chilies, thinly sliced
Directions
- Slice the squid tubes into ¾-inch wide tubes and place in a medium bowl with the bodies and buttermilk.
- Mix the flour, cornstarch, salt, paprika, cayenne, and black pepper in a large bowl.
- Heat 3-inches vegetable oil in a large saucepan until a deep-fry thermometer reads 375°F. Working in batches, dip the squid in the buttermilk, then dredge in the flour mixture. Fry, turning as needed, until golden, about 2 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Repeat with remaining squid.
- Transfer to a large bowl with the pepperoncini and chilies and toss to combine. Drizzle with the reserved pepperoncini juice and serve.