Fried calamari
Crisp, golden fried calamari delivers a satisfying crunch with each bite, its tender squid rings coated in a light, airy flour batter. A dusting of cornstarch ensures an extra layer of texture, while capers folded into the coating add a briny depth that elevates the dish beyond the ordinary. Served with a garlicky aioli and a bright squeeze of lemon, it captures the essence of Spanish-style tapas—simple yet irresistibly flavorful. This is the kind of dish that turns a casual weeknight into a moment worth savoring.
Ingredients
- Squid300g
- Plain Flour200g
- Capers2 tblsp
- Garlic1 clove peeled crushed
- Mayonnaise5 tblsp
- Vegetable OilFor frying
- LemonTo serve
Nutrition
Directions
- 1
step 1
- 2
Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.
- 3
step 2
- 4
Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil.
- 5
step 3
- 6
Remove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.
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