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Lulas Fritas Recipe

Name: Oporto Fooding House & Wines Lulas Fritas Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb fresh squid tubes and tentacles; 0.5 cup all-purpose flour; 0.5 cup rice flour (preferably fine); 2 tbsp fine cornmeal (optional, for extra crunch); 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp smoked paprika; 4 cups vegetable oil (or canola) for deep frying; 1 whole lemon; 2 tbsp fresh parsley; 0.5 tsp sea salt (flake) or finishing salt; 0.5 cup mayonnaise (full-fat); 1 clove garlic clove, finely grated; 1 tbsp piri piri sauce (or good quality hot sauce); 1 tbsp fresh lemon juice; 1 tsp olive oil; 0.25 tsp smoked paprika; 0.25 tsp salt; 1 whole small baguette, halved lengthwise; 1 tbsp olive oil (for brushing); 1 clove garlic clove, halved (for rubbing)

Inspired by Oporto Fooding House & Wine

Time40m

Serves4

crispy rice-floured squid, lemon, herbs, grilled baguette, piri piri aioli

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Ingredients

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Squid and Coating

1 lb fresh squid tubes and tentacles

1/2 cup 00 bread flour

1/2 cup rice flour (preferably fine)

2 tbsp fine cornmeal (optional, for extra crunch)

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Smoked paprika

Frying and Finishing

4 cups vegetable oil (or canola) for deep frying

1 whole Lemon

2 tbsp Fresh parsley

1/2 tsp sea salt (flake) or finishing salt

Piri Piri Aioli

1/2 cup mayonnaise (full-fat)

1 clove garlic clove, finely grated

1 tbsp piri piri sauce (or good quality hot sauce)

1 tbsp fresh lemon juice

1 tsp olive oil

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

Grilled Baguette

1 whole small baguette, halved lengthwise

1 tbsp olive oil (for brushing)

1 clove garlic clove, halved (for rubbing)

Method

Prep Squid

Clean and slice

If not already cleaned, remove squid guts, quill and beak. Rinse and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; cut larger tentacles to similar size so pieces cook evenly. Dry again — moisture will prevent a crisp coating.

Season

Place cut squid in a bowl and toss briefly with 1/4 teaspoon kosher salt and a pinch of black pepper to season lightly before dredging.

Coating and Frying

Make the dry mix

In a shallow bowl or rimmed plate, combine all-purpose flour, rice flour, cornmeal (if using), remaining 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Whisk to blend and break up any lumps.

Heat oil

Pour oil into a deep, heavy skillet or saucepan to a depth of about 1 1/2 inches (or use a deep-fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and rise steadily without browning immediately.

Dredge squid

Working in batches to avoid overcrowding, toss a portion of the squid pieces in the dry mix until well coated. Shake off excess flour — thin, even coating fries crispest.

Fry until crisp

Carefully add a single layer of coated squid to the hot oil. Fry for 1.5–2.5 minutes, turning if needed, until golden and crisp. Smaller pieces cook faster; do not overcook or squid will toughen. Use a slotted spoon to transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately season lightly with flake salt.

Keep warm

If frying multiple batches, keep finished squid warm in a single layer in a 200°F (95°C) oven while you finish remaining batches.

Piri Piri Aioli

In a small bowl, combine mayonnaise, grated garlic, piri piri sauce, lemon juice, olive oil and smoked paprika. Whisk until smooth and taste. Adjust heat with more piri piri sauce and seasoning with 1/4 teaspoon salt or to taste. Chill briefly while finishing squid so flavors marry.

Grilled Baguette and Finish

Preheat a grill pan or outdoor grill to medium-high. Brush cut sides of the baguette lightly with olive oil. Grill cut-side down until golden and slightly charred, about 1–2 minutes. Remove and rub the hot surface with the halved garlic clove to impart a gentle garlic aroma.

To serve, scatter the fried squid on a serving plate or individual plates. Sprinkle chopped fresh parsley and a squeeze of fresh lemon over the squid. Serve with piri piri aioli on the side and grilled baguette. Offer extra lemon wedges and flaky finishing salt.