Fried Squid Po-Boy with Avocado and Black Chile Oil

• 1 pound small squid (bodies and tentacles), cleaned
• 3 lemons
• Kosher salt
• Vegetable oil for frying
• All-purpose flour
• 1 ripe avocado, halved, pitted, peeled, and sliced
• 4 soft hero rolls, split
• 4 teaspoons Black Chile Oil (page 185)

1. Rinse the squid and cut the bodies into 1/4-inch rounds.
2. In a bowl, toss the squid in the juice from 1 lemon and season with salt.
3. Fill an 8- to 10-inch skillet with enough vegetable oil to come about 2 inches up its side.
4. Make sure the pot is deep enough to leave at least 4 inches above the oil.
5. Heat the oil to 350360F.
6. 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.
7. In a bowl, toss the squid in a generous amount of flour and shake off any excess.
8. Working in batches, fry the squid until golden and crisp, about 2 to 3 minutes.
9. Using a slotted spoon, transfer the squid to paper towels to drain.
10. Sprinkle with salt.
11. Layer the avocado on the bottom half of each hero roll and coat the top halves with the chile oil.
12. Stuff the rolls with the squid and squeeze a generous amount of juice from the remaining lemons on top.
13. Close the sandwiches and serve.

bodies, lemons, kosher salt, vegetable oil, flour, avocado, hero rolls, black chile oil

Taken from www.epicurious.com/recipes/food/views/fried-squid-po-boy-with-avocado-and-black-chile-oil-377006 (may not work)