Fried Squid With Red Pepper Mayonnaise

• 1 ancho chili
• 1 red bell pepper
• 2 to 3 tablespoons lemon juice
• 1 egg yolk
• About 1 cup peanut oil
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 2 pounds squid, cleaned and sliced (see above)
• Peanut or vegetable oil
• 1 cup flour
• Coarse salt and freshly ground pepper to taste

1. Make the mayonnaise.
2. Tear the ancho chili into strips and soak it in half a cup of hot water for 20 minutes.
3. Meanwhile, preheat broiler.
4. Cut the pepper in quarters or eighths and remove the seeds.
5. Place the pepper strips skin side up on a broiling rack.
6. Broil until the skin becomes charred.
7. Place the strips in a sealed paper bag for a couple of minutes, then peel off the skin.
8. Combine the chili, pepper strips, lemon juice and enough chili soaking liquid to make a smooth puree in the food processor.
9. Blend until smooth.
10. Either make the mayonnaise by hand, first beating the egg yolk with a fork, then adding the peanut and olive oils little by little and beating them in until you have a smooth emulsion.
11. Or make the mayonnaise in a food processor.
12. Stir in the pepper puree and correct the seasoning.
13. Place in a small bowl.
14. Heat enough peanut or vegetable oil to come about an inch up the sides of the pan.
15. Lightly dredge the squid in seasoned flour and fry quickly, for a couple of minutes on each side, turning once and removing with a slotted spoon to drain on paper towels.
16. Do not crowd the pan.
17. Fry in batches, if necessary.
18. Serve immediately with the mayonnaise on the side.

ancho chili, red bell pepper, lemon juice, egg yolk, peanut oil, extravirgin olive oil, salt, peanut, flour, salt

Taken from cooking.nytimes.com/recipes/5153 (may not work)