Dockside Chili Squid

Since moving from Vancouver, we have been spoiling ourselves on the wonderful seafood that is available in Nova Scotia. There is a brewpub in Vancouver's Granville Island, the Dockside, which serves an incredible appetizer known as "Chili Squid". It was a Sunday summer tradition for many years to head down to the Dockside patio and feast on Chili Squid and their fantastic microbrew beer, just the thing to chase off a Saturday night hangover and get started on a Monday morning one.

I have been toiling for some time now trying to recreate that dish. What I have come up with is a bit of a departure from the original, but I actually prefer it more! I have adapted this recipe from Wandee Young's Simply Thai cookbook, which you should buy if you don't already own it, if only for the Pad Thai recipe. But back to the squid...

SQUID

This is what was left of a couple of nice, fresh squid, after cleaning them and cutting them up.

The best recipes seem always to be the simplest, and this is no exception.

HALIFAX PATIO CHILI SQUID

10 oz squid

1 tsp sugar

1 tbsp chopped garlic

2 tbsp fish sauce

3 tbsp fresh lime juice

1 tsp chili-garlic sauce

1 tsp chili paste

2 tbsp roughly chopped fresh mint

2 tbsp roughly chopped fresh cilantro

Canola oil for deep frying

Salt and pepper

Flour for dredging

Mix the sugar, lime juice, garlic and everything bottled in a bowl.

Dredge the squid in flour, salt & pepper just before deep frying. Be sure to dry it really well, or you'll end up tossing the squid in glue.

Deep fry the squid, working in small batches if you are using a shallow pan like me. Why does everything seem to be improved upon by deep frying?

Don't cook the squid very long, 60 seconds maybe? Depends on the temperature of your oil. Use your judgement. Once cooked, toss the squid with the sauce in a work bowl.

Then plate it, topping with the fresh herbs.

Simple, easy, and really, really good. I hope you enjoy this dish as much as we do. And if you find yourself on the patio of the Dockside, be sure to order the Chili Squid and a pint of Jamaican Lager. You just might not return to the maritimes!