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Fried Squid with Anchovy Dressing and Parsley Pesto
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Anchovy dressing:
1 heaping tablespoon of mayonnaise
3/4 cup sherry vinegar
1 3/4 cup olive oil
6 anchovy fillets
1 shallot, coarsely chopped
Salt and pepper
Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
Parsley pesto:
2 cups parsley leaves
2 garlic cloves
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
1/2 cup olive oil
Salt and pepper
In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
Fried Squid:
1 1/2 cups rice flour
3/4 cup water
Salt and pepper
4 cups peanut oil
8 squid, cleaned and sliced into rings
In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto.
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