Fried Squid Po' Boy with Avocado and Black Chile Oil

Name: Fried Squid Po' Boy with Avocado and Black Chile Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Cajun, Creole
Ingredients: 2 dried ancho chiles; 1 ripe avocado, halved, pitted, peeled, and sliced; 8 dried chipotle chiles; 4 servings all-purpose flour; 1 Tbsp minced garlic; 177 milliliters grapeseed oil; 1 juice lime; 4 servings kosher salt; 3 lemons; 454 grams squid (both bodies and tentacles), cleaned; 4 soft rolls, split in half; 2 Tbsps sugar; 4 servings vegetable oil for frying; 2 Tbsps white wine vinegar

Fried Squid Po' Boy with Avocado and Black Chile Oil

Fried Squid Po' Boy with Avocado and Black Chile Oil might be just the Creole recipe you are searching for. One portion of this dish contains approximately 29g of protein, 55g of fat, and a total of 913 calories. This recipe serves 4. It works well as an expensive main course. If you have ancho chiles, squid, juice of lime, and a few other ingredients on hand, you can make it. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

For the black chile oil: If using a gas stove, make sure a fan is on and set an oven or cooling rack on top of the burner. Turn the burner to high, and set the chiles on the rack. Char the chiles over the flame, flipping them from time to time with a pair of tongs. They are done when they puff up and turn black. Set aside to cool. If using an electric stove, place a large cast-iron skillet over high heat, add the chiles, and cook until they have puffed up and blackened. Set aside to cool.

Ingredients you will need

Chili Oil

Chili Pepper

Equipment you will use

Wire Rack

Frying Pan

Oven

Tongs

When the chiles are cool, remove the stems and seeds.

Ingredients you will need

Chili Pepper

Seeds

Add the chiles to a blender or food processor along with the grapeseed oil, white wine vinegar, sugar, garlic, salt, and lime juice. Process until smooth.

Ingredients you will need

White Wine Vinegar

Grape Seed Oil

Lime Juice

Chili Pepper

Garlic

Sugar

Salt

Equipment you will use

Food Processor

Blender

Cut the squid bodies into 1/4-inch rounds, and chop the tentacles into 1-inch pieces.

Ingredients you will need

Squid

Add the squid to a bowl along with the juice of one lemon, and a pinch of salt. Toss about one cup of flour into a second bowl.

Ingredients you will need

All Purpose Flour

Juice

Lemon

Squid

Salt

Equipment you will use

Bowl

In a heavy-bottomed saucepan or Dutch oven, pour enough oil to come up about two inches up the sides. Turn the heat to medium-high. Using an oil thermometer to measure, bring the oil to about 350°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Sauce Pan

When the oil is ready, add the squid into the large bowl with flour, and toss until each piece is evenly coated. Shake off any excess.

Ingredients you will need

All Purpose Flour

Shake

Squid

Cooking Oil

Equipment you will use

Bowl

Add as much of the squid to the oil as will fit in one layer. Cook until golden brown, two to three minutes.

Ingredients you will need

Squid

Cooking Oil

Remove cooked pieces with a slotted spoon and drain on paper towels.

Equipment you will use

Slotted Spoon

Paper Towels

Sprinkle with some salt. Repeat process until all of the squid has been cooked.

Ingredients you will need

Squid

Salt

On the bottom half of each roll, place a layer of sliced avocado. Divide the fried squid between the four rolls. Top each with about a teaspoon of lemon juice and a teaspoon of the black chile oil. And the top halves of the rolls to each and serve.

Ingredients you will need

Lemon Juice

Chili Oil

Avocado

Roll

Squid

Equipment

Ingredients

Servings:

dried ancho chiles 1

ripe avocado, halved, pitted, peeled, and sliced 8

dried chipotle chiles 4servings

all-purpose flour 1Tbsp

minced garlic 177milliliters

squid (both bodies and tentacles), cleaned 4

soft rolls, split in half 2Tbsps

sugar 4servings

vegetable oil for frying 2Tbsps

white wine vinegar

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Paco & Lola Celebration Albarino. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 23 dollars per bottle.