Salt + Pepper “humboldt’ Squid Recipe
cabbage slaw, sun-dried tomato aioli
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The best thing to pair and share with SALT + PEPPER “HUMBOLDT’ SQUID
Ingredients
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For the Squid
For the Cabbage Slaw
For the Sun-Dried Tomato Aioli
Method
Preparing the Squid
Season the Squid
In a bowl, toss the sliced Humboldt squid with salt and black pepper. Let it marinate for 15 minutes.
Coat the Squid
Dredge the marinated squid in all-purpose flour, shaking off any excess.
Fry the Squid
In a deep skillet, heat vegetable oil over medium-high heat. Fry the squid in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Making the Cabbage Slaw
Combine Ingredients
In a large bowl, combine shredded cabbage, grated carrot, and chopped cilantro.
Dress the Slaw
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour over the cabbage slaw and toss to combine.
Preparing the Sun-Dried Tomato Aioli
Mix the Aioli
In a bowl, combine mayonnaise, chopped sun-dried tomatoes, minced garlic, lemon juice, salt, and black pepper. Stir until smooth and well combined.
Serving
Plate the Dish
On a serving platter, lay down the cabbage slaw, top with crispy squid, and drizzle with sun-dried tomato aioli. Serve immediately.