Serious Eats: Recipes

Fried Squid Po' Boy with Avocado and Black Chile Oil

Usually when I find myself frying up pieces of squid it's for some kind of Mediterranean dish. (Not that there's anything wrong with that.) But this stunning sandwich from Tom Colicchio's 'wichcraft instead looks to New Orleans and Mexico for inspiration. The po' boy is drizzled with black chile oil and layered with avocado slices before being topped with handfuls of crispy squid.

But the inspiration behind the dish doesn't really matter when everything works so perfectly. The creamy avocado is the right foil for the crunchy squid. The black chile oil is certainly spicy, but it is lightly applied, so it doesn't mess with any of the other ingredients. The only advice I have is to get a lot of napkins. This thing is a glorious mess.

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