Fried Squid Po-Boy with Avocado and Black Chile Oil
What makes this sandwich particularly special is the chile oil, and for this we must give credit where it is due. Many years ago, Sisha worked with a talented chef named Neil Swidler. An Arizona native later working in New Orleans, Neil made this strikingly beautiful and fiery oil and shared the recipe with Sisha, who will be forever grateful. This sandwich, our homage to a New Orleans classic, is our way of saying thanks. The chiles, by the way, can be found in Whole Foods and specialty markets, as well as in Mexican bodegas everywhere.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
Rinse the squid and cut the bodies into 1/4-inch rounds. In a bowl, toss the squid in the juice from 1 lemon and season with salt. Fill an 8- to 10-inch skillet with enough vegetable oil to come about 2 inches up its side. Make sure the pot is deep enough to leave at least 4 inches above the oil. Heat the oil to 350–360°F. The oil is ready when you can see it moving around in the skillet; test with a small piece of squid, making sure that the oil sizzles when the squid is added. In a bowl, toss the squid in a generous amount of flour and shake off any excess. Working in batches, fry the squid until golden and crisp, about 2 to 3 minutes. Using a slotted spoon, transfer the squid to paper towels to drain. Sprinkle with salt.
Step 2
Layer the avocado on the bottom half of each hero roll and coat the top halves with the chile oil. Stuff the rolls with the squid and squeeze a generous amount of juice from the remaining lemons on top. Close the sandwiches and serve.
