Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette

Name: Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters canola oil; 4 whole cherry peppers, jarred in vinegar, thinly sliced; 2 teaspoons pureed chipotle in adobo; 4 servings Cornmeal, for dredging; 1 head frisee; 1 clove garlic; 227 grams micro greens; 2 teaspoons honey; 454 grams conch meat, cut into 1-inch pieces; 946 milliliters fresh orange juice; 1 leave Parsley; 4 servings Peanut oil; 1 smalls red onion; 355 milliliters rice flour; 3 Tbsps rice vinegar; 4 servings Salt and freshly ground black pepper; 454 grams squid rings and tentacles; 355 milliliters cold water; 113 grams watercress

Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette might be just the main course you are searching for. This recipe makes 4 servings with 1149 calories, 51g of protein, and 63g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. 3 people found this recipe to be flavorful and satisfying. A mixture of canolan oil, water, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup.

Ingredients you will need

Orange Juice

Equipment you will use

Sauce Pan

Transfer to a bowl and let cool slightly.

Equipment you will use

Bowl

Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.

Ingredients you will need

Salt And Pepper

Chipotle Chile Puree

Orange Juice

Vinegar

Garlic

Honey

Onion

Cooking Oil

Equipment you will use

Blender

Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Kitchen Thermometer

Sauce Pan

Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Water

Equipment you will use

Whisk

Bowl

Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp.

Ingredients you will need

Salt And Pepper

Rice Flour

Cornmeal

Squid

Dip

Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.

Ingredients you will need

Salt

Equipment you will use

Slotted Spoon

Paper Towels

Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top.

Ingredients you will need

Salt And Pepper

Vinaigrette