Squid with pineapple sauce

Ingredients:

• 450 g fresh peeled squid (or defrosted)
• 2 cups buttermilk
• 1 teaspoon hot sauce
• 2 cups of wheat flour
• 2 tablespoons cornstarch
• 1 and 1/4 teaspoons salt
• 1.5 tbsp. ground black pepper
• 6 cups vegetable oil for deep-frying
• Aromatic essence (see recipe below)
• Sweet and sour sauce (see recipe below)

Creole Aromatic Spice Blend (also known as Bayou Blast):

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme

Sweet and sour sauce:

• 1/4 cup finely diced pineapple
• 1 tbsp. l. olive oil
• 1/3 cup chopped onion
• 1/2 tsp grated ginger
• 1/3 tbsp. rice vinegar
• 1/4 cup ketchup
• 2 tablespoons Sriracha sauce with garlic and chili pepper
• 1/4 cup sugar
• 1/4 cup chicken broth
• 2 tsp cornstarch

Preparation:

1. Cut the squid into 1-cm-thick rings, trimming the tentacles if necessary. In a bowl, combine the buttermilk and hot sauce. Place the squid pieces in this marinade and let sit for 30 minutes.
   
   In a separate bowl or baking dish, mix flour with starch, salt and pepper.
2. In a medium heavy saucepan, heat oil to 190°C.
   
   Drain the squid from the marinade; you won't need it anymore. Dredge the squid rings in the flour mixture and shake off any excess flour. Working in batches, carefully lower the pieces into the hot oil and fry, turning occasionally, until they float to the surface and stop crackling, 1-2 minutes. (The squid should be lightly golden when cooked.)
3. Using a slotted spoon, remove the squid from the oil and place on a paper towel to absorb excess oil. Season with aromatic essence and salt, if necessary. Serve hot with sweet and sour sauce.
   
   Aromatic spice mix: Mix all ingredients thoroughly. Yield: 2/3 cup.
4. Sweet and sour sauce: Heat the oil in a small saucepan over medium-high heat. When hot, add the onion and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds.
   
   Add the pineapple, vinegar, ketchup, garlic chili sauce, and sugar. Bring the sauce to a boil and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add this mixture to the sauce and bring it to a boil. Cook for 1 minute, remove from heat, and let cool slightly.
   
   Transfer the sauce to a small food processor or blender and pulse several times. Serve warm. Yield: 1 1/4 cups.