Fried squid with wasabi mayonnaise
Ingredients for 4-6 people
800 g of squid
100 g of 00 (plain) flour
100 g of refined corn flour (fioretta flour)
1 l of peanut oil
For the wasabi mayonnaise
100 ml of vegetable oil
1 tablespoon of wasabi paste
Put into the beaker of an immersion blender the egg, the juice of half a lemon (or more if you like), a pinch of salt, the wasabi and half of the vegetable oil. Blend all of these ingredients together, slowly adding the remaining oil until you obtain a fairly dense mayonnaise.
Clean the squid: delicately remove the head, extract the “pen” (the transparent cartilage) and the entrails and eliminate the outer skin. Take the tentacles and remove the central tooth (or “beak”). Rinse them under abundant cold running water, then cut them into rings, about 1 cm. wide. If the tentacles are small, leave them whole or cut them in half.
Mix the flours and pour them into a zip lock bag. Insert a handful of squid at a time, close the bag and shake vigorously. Remove the floured squid and carry on this procedure with the rest.
Heat the peanut oil in a deep pan to a temperature of 170-180°C (340-355°F) and fry the pieces of squid, a handful at a time, for 3-4 minutes or until they become golden.
Drain the squid using a slotted spoon and place it on a tray lined with kitchen paper in order to drain off the excess oil. Add salt to taste and serve, accompanied with the wasabi mayonnaise.