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Ingredients

• 3/4 cup freshly squeezed lime juice (from 6 to 8 large limes)
• 2 tablespoons sugar
• 1/4 cup Thai or Vietnamese fish sauce (also called nuoc mam or nam pla; see Notes)
• 1 each red and green jalapeño chiles, seeded and minced
• 2 cups each loosely packed fresh mint, basil, dill, flat-leaf parsley, and cilantro leaves
• 1/2 cup chopped red onion
• 1/2 cup sliced celery (1/4 in. thick)
• 1 cup whole salted cashews
• 4 cups vegetable oil
• 1 pound calamari, cleaned (see Notes)
• 1/2 cup all-purpose flour
• 1/2 cup rice flour (see Notes)
• About 1 tsp. kosher salt
• 1/4 teaspoon cayenne

Description

Fried Calamari Goes To Vietnam, Where Seafood (and Meats) Are Often Paired With Lots And Lots Of Fresh Herbs. Here, The Intense, Fresh Flavor Of Mint, Basil, Dill, Parsley, And Cilantro Make A Clean-tasting Counterpoint To The Rich, Lightly Crunchy Calama

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