Fried Squid with Aioli

Name: Fried Squid with Aioli
Yield: 4 Servings
Ingredients: ⅔ cup potato starch; 1¼ teaspoons baking powder; 1¾ cups arepa flour (precooked cornmeal), divided; 1 large egg yolk; 1 garlic clove, finely grated; 1 teaspoon fresh lemon juice; ½ cup grapeseed oil; ¼ cup olive oil; Kosher salt; Vegetable oil (for frying; about 8 cups); 6 ounces cleaned squid, bodies and tentacles separated; 4 scallions, white and pale-green parts only, sliced into 3-inch pieces; 4 very thin lemon wheels; ⅓ cup torn basil leaves; A deep-fry thermometer; Arepa flour, sometimes sold as masarepa or harina precocida, can be found in Latin markets and some supermarkets.

By Jeremiah Stone & Fabian Von Hauske, Wildair, NYCPhotographer Michael Graydon Nikole Herriott

March 22, 2016

Image may contain Food Dish Meal Pasta Confectionery Sweets Ravioli and Egg

Michael Graydon & Nikole Herriott

How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.

Recipe notes