From Peru's Coast: Crispy Fried Squid with a Garlicky Kick (Chicharrón de Pota)
Details
A beloved Peruvian street food and restaurant staple, this dish features tender giant squid marinated in a zesty garlic blend, fried to golden perfection. Perfect for garlic lovers, it's a crunchy, savory delight often served with fried yuca and a creamy, potent garlic dipping sauce for an extra flavor punch.
Ingredients
*For the Chicharrón de Pota
*For the Creamy Garlic Sauce
Instructions
Ensure The Squid Is Tender
To ensure the squid is tender, it's best to quickly blanch it. Bring a pot of water to a rolling boil. Submerge the squid for just 20-30 seconds, then immediately transfer it to a bowl of ice water to stop the cooking process.
Remove It
Once cooled, pat the squid dry. If it has a thin membrane, remove it. Cut the squid into bite-sized rings or strips.
Whisk Together The Beaten Eggs
In a large bowl, whisk together the beaten eggs, minced garlic, mustard, soy sauce, ground cumin, and lime juice. Season with salt and pepper.
Add The Squid Pieces To The Marinade
Add the squid pieces to the marinade, ensuring each piece is well-coated. Let it rest for at least 15-20 minutes for the flavors to meld.
Combine The All-Purpose Flour
In a shallow dish or plate, combine the all-purpose flour, cornstarch, and a generous pinch of salt and pepper.
Heat About 2-3 Inches Of Vegetable Oil
Heat about 2-3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (180°C.)
Allow Any Excess Egg Mixture To Drip Off
Working in batches, take the marinated squid pieces, allow any excess egg mixture to drip off, and dredge them thoroughly in the flour mixture. Shake off any excess flour.
Brown And Crispy
Carefully place the coated squid into the hot oil, being sure not to overcrowd the pot. Fry for about 3-5 minutes, or until golden brown and crispy.
Remove The Chicharrones From The Oil
Using a slotted spoon, remove the chicharrones from the oil and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
Fry The Boiled Yuca Sticks In The Same Oil
If using, fry the boiled yuca sticks in the same oil until golden and crispy.
Combine The Mayonnaise
While the squid is frying, prepare the sauce. In a small bowl, combine the mayonnaise, minced garlic, lime juice, and fresh parsley. Mix well and season with a pinch of salt and white pepper.
Serve The Hot Chicharrón De Pota Immediately
Serve the hot chicharrón de pota immediately, accompanied by the fried yuca, a side of Salsa Criolla, and a generous bowl of the creamy garlic sauce for dipping.
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