Deep-Fried Cuttlefish with Gochujang Aioli
Makes 4-6 Servings
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WINE PAIRING | |
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A skin-contact white (aka orange wine), a spritzy pétillant natural (pét-nat), or a crisp lager |
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Cuttlefish, sometimes called sepia, are related to squid but have a more delicate flavor and a slightly firmer texture. You can cook cuttlefish in many of the same ways you cook squid. In this recipe, we’re making cuttlefish calamari-style. Because the cuttlefish body (aka the mantle) is larger and thicker than squid, we score the mantle with the tip of knife before cutting it into bite-size pieces for frying. Scoring creates texture, allows the marinade to penetrate more deeply, and promotes more even cooking.
INGREDIENTS
- 1 Cuttlefish (approximately 2lbs)
- Neutral fry oil, such as canola or grapeseed
- Zest of 1-2 lemons
- Kosher salt, to taste
- 1/4 cup chopped cilantro
- For the marinade:
- 1/4 cup sesame oil
- 2-3 cloves garlic, crushed
- Fresh ginger, about a 2-inch piece, peeled and sliced
- 3-4 scallions
- For the dredge:
- 1 cup rice flour or corn starch
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp chili flake
- 2 tsp kosher salt
- For the aioli:
- 3 egg yolks
- 1 tbsp rice vinegar
- 1/2 cup gochujang paste
- 1 tsp sesame oil
- 2 cups grapeseed oil
- Kosher salt, to taste
DIRECTIONS
- Make the aioli:
1
In a blender or food processor, add all the aioli ingredients except the oils. Blend on high speed until the mixture thickens slightly. With the blender on high, drizzle in the sesame and grapeseed oil, very slowly at first then gradually faster as the mixture emulsifies. When it reaches your desired thickness, set aside.
- Prepare the cuttlefish:
2
Cut off the tentacles where they connect to the head, which is the thick section attached to the main body (the mantle). Discard the head (or reserve for another use). Cut each tentacle into roughly 2-inch lengths. Spread the mantle flat. Remove and discard any brittle cartilage around the edge. Score the flesh by cutting it partway through (1/8 to 1/4 inch deep) with the tip of a knife in a crosshatch pattern. Cut the scored mantle into strips about 1 ½ inches wide, then cut the strips into bite-size pieces.
3
In a large bowl, combine all the ingredients for the marinade. Add all the cuttlefish pieces to the marinade and let stand for about 30 minutes.
- Fry the cuttlefish:
4
Pour fry oil several inches deep into a large, heavy pot or fryer. Heat oil to 350°-375°F.
5
In a shallow bowl, combine all the ingredients for the dredge and blend well. Drain the cuttlefish and coat each piece thoroughly in the seasoned flour mixture, shaking off any excess.
6
Fry pieces in batches until golden and crispy, about 1 ½-2 minutes. Transfer briefly to a paper towel-lined plate to drain, then to a bowl. Sprinkle with salt and lemon zest, garnish with chopped cilantro and serve immediately with gochujang aioli on the side.