Crispy Chopitos with Garlic Aioli
Flash-fried baby squid with a golden, crunchy coating and a creamy garlic dipping sauce. Spanish tapas energy in under 20 minutes, served over crisp lettuce.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb baby squid (chopitos), cleaned and dried
- ½ cup all-purpose flour
- ¾ cup mayonnaise
- 3 cloves garlic, minced
- ½ whole lemon (juiced)
- 2 cups shredded lettuce (iceberg or green leaf)
Instructions
- 1
Mix mayonnaise, minced garlic, lemon juice, and a pinch of salt in a bowl until smooth. Set the aioli aside.
- 2
Season flour generously with salt and black pepper in a shallow bowl or plate.
- 3
Heat neutral oil in a heavy skillet or Dutch oven to 350°F (use a thermometer). Work in batches to avoid crowding.
- 4
Toss squid in flour until evenly coated. Tap off excess and slide into hot oil in a single layer.
- 5
Fry 2 to 3 minutes until golden brown and crispy, stirring gently midway. Remove with a slotted spoon to paper towels.
- 6
Arrange lettuce on plates, pile crispy chopitos on top, and serve with garlic aioli on the side.
Tools you’ll need
- heavy skillet or Dutch oven (at least 3 quarts)
- instant-read thermometer
- slotted spoon
- shallow bowl for flour
- mixing bowl
- paper towels
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