4 cups vegetable oil, for frying
2 cups all-purpose flour, for dredging
1 cup semolina
1 cup coarse ground corn meal
2 cups ground cocoa nibs*
1 teaspoon ground fennel seed
2 pounds fresh squid tubes, cut into 1/8-inch rings
Kosher salt and freshly ground black pepper
Pea greens or fresh local seasonal greens, for service
Vinaigrette, for service
Pickled Radishes, recipe follows
White Chocolate Sherry Vinegar Condiment, recipe follows
1 1/2 cups chopped white chocolate
1 1/2 cups aged sherry wine vinegar
1 teaspoon minced shallots
Pinch Dijon mustard
1/4 vanilla bean pod, seeds scraped
3/4 cups blended oil, recipe follows
1/2 cup plus 6 tablespoons vegetable oil
6 tablespoons olive oil
1/2 cup water
1/2 cup sugar
1/2 cup white wine
1 fresh bay leaf
1/8 teaspoon mustard seed
1/8 teaspoon coriander seed
1/8 teaspoon chile flakes
1/8 teaspoon fennel seed
1/2 pound radishes, sliced
Here we are using pea tendrils. Dress with a simple basic vinaigrette of your choice, mix in some of the pickled radishes, and assemble next to the fried squid. Put the White Chocolate Condiment in a dish for dipping. *Can be found at specialty stores.
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