Fried squid with sweet orange sauce

Ingredients:

Sweet orange sauce

• 2 cups of orange juice
• 1.5 tbsp. honey
• 2 tbsp. l. rapeseed oil (canola)
• 1 tbsp lemon juice
• 2 tsp finely chopped fresh parsley
• A pinch of crushed red pepper flakes

Fried squid

• Vegetable oil, for deep-frying
• 1 cup flour
• 0.5 cup cornstarch
• 1.5 tsp paprika
• 450 g of small squid carcasses with tentacles, cut into rings slightly less than 1 cm wide.
• 1 jalapeño, thinly sliced, optional
• 1 fresno pod, thinly sliced, optional
• 1 tbsp finely chopped fresh parsley
• Orange and lemon wedges, for serving
• Special equipment: deep fat thermometer

Preparation:

1. Sweet orange sauce:
   
   In a medium saucepan, combine the orange juice and honey and bring to a boil over medium heat. Reduce the heat slightly and simmer until the mixture becomes syrupy and reduces to just under 1/2 cup, 15-20 minutes. Remove from heat. Let cool slightly, then stir in the butter, lemon juice, parsley, and red pepper flakes. Transfer the sauce to a ramekin or small bowl.
2. Pour 4 cm of vegetable oil into a large, wide saucepan and heat over medium heat until a deep-fry thermometer reads 175°C. Line a tray with paper towels. Meanwhile, in a wide, shallow bowl, combine the flour, cornstarch, paprika, 2 teaspoons of salt, and 1 teaspoon of black pepper.
3. Fried squid:
   
   Toss the squid and chili with the flour mixture, making sure all the squid rings are separated and thoroughly coated. Transfer about a third of the squid and chili mixture to a slotted spoon and shake to remove excess flour. Carefully add the squid and chili to the hot oil and fry until crisp and lightly golden, 1 to 1.5 minutes. Transfer to the prepared tray with a slotted spoon and season generously with salt. Repeat with the remaining squid, remembering to heat the oil to 175°C (350°F) before each new batch.
4. Transfer the fried squid to a plate and sprinkle with parsley. Serve with lemon and orange wedges and sweet orange sauce for dipping.