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Ingredients
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Squid and Coating
Jalapeño Aioli
Salad & Finish
Method
Jalapeño Aioli
Make aioli
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 finely chopped seeded jalapeño, 1 grated garlic clove, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. If the aioli is too thick, whisk in up to 1 teaspoon extra-virgin olive oil to loosen to a spoonable consistency. Taste and adjust heat by adding a little more jalapeño or lemon as desired. Refrigerate while preparing the squid so flavors meld.
Squid and Coating
Prepare squid
Pat the cleaned baby squid dry very well with paper towels. Removing as much surface moisture as possible ensures a crisp crust.
Heat oil
Pour about 1 cup neutral oil into a heavy skillet or a medium pot to a depth of roughly 1/2 to 3/4 inch. Heat over medium-high until the oil registers 350–360°F (175–182°C) on a thermometer, or a small breadcrumb sizzles and browns within about 10–12 seconds.
Mix dry coating
In a shallow bowl or plate combine 3 tablespoons all-purpose flour, 3 tablespoons cornstarch, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Whisk to combine and break up any clumps.
Coat squid
Toss the dried squid in the flour mixture in batches so each piece gets a light, even dusting. Shake off excess coating — you want a thin coating to stay crisp rather than a thick batter.
Fry squid
Carefully add coated squid to the hot oil in a single layer without overcrowding (work in 2–3 small batches). Fry 1 to 1 1/2 minutes, turning if needed, until golden and crisp. Baby squid cook very quickly; do not overcook or they become rubbery. Use a slotted spoon or spider to transfer cooked squid to a plate lined with paper towels. Immediately sprinkle a little extra fine sea salt over the hot squid to season.
Keep warm
If cooking multiple batches, keep finished batches warm in a single layer on a baking sheet in a low oven (200°F / 95°C) while you finish frying the rest.
Salad & Finish
Dress rocket
In a small bowl toss 2 cups fresh rocket with 1 teaspoon extra-virgin olive oil, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss lightly to coat and pile onto the center of the serving platter or individual plates.
Plate
Arrange the hot crispy baby squid over and around the dressed rocket. Add 1–2 lemon wedges to the side for squeezing. Spoon the jalapeño aioli in a small bowl for dipping or drizzle small dollops over the squid. Finish with a light dusting of microplaned lemon zest if using.
Serve
Serve immediately while the squid is hot and crisp. Recommended to serve with extra aioli on the side and additional lemon wedges.