Thai-Style Fried Squid with Chile-Lime Mayonnaise

• 1 cup mayonnaise
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1 Thai chile, minced
• Sea salt
• Freshly ground pepper
• Vegetable oil, for frying
• 2 large egg whites
• Cornstarch, for dusting
• 1 pound cleaned small squid, bodies cut crosswise into 1/2-inch rings, tentacles halved

1. In a small bowl, whisk the mayonnaise with the lemon and lime zests and juices and the Thai chile.
2. Season the mayonnaise with salt and pepper.
3. In a large saucepan, heat 1 inch of vegetable oil to 350.
4. Set a rack over a rimmed baking sheet.
5. In a shallow bowl, beat the egg whites.
6. Spread cornstarch in another shallow bowl.
7. Working in four batches, dip the squid in the egg whites; press out any excess egg.
8. Dredge the squid in the cornstarch and shake off any excess.
9. Fry the squid in the hot vegetable oil until golden and crisp, about 2 minutes.
10. Using a slotted spoon, transfer the squid to the rack.
11. Season lightly with salt and pepper.
12. Transfer the fried squid to a platter and serve immediately, with the chile-lime mayonnaise.

mayonnaise, lemon zest, lemon juice, lime zest, lime juice, chile, salt, freshly ground pepper, vegetable oil, egg whites, cornstarch, bodies

Taken from www.foodandwine.com/recipes/thai-style-fried-squid-with-chile-lime-mayonnaise-cocktails-2012 (may not work)