Fried calamari

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Serves 6 as a starter

A challenge

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Try making our crispy calamari and serve with an easy garlic mayo for a sharing starter or as part of a seafood feast

Easily doubled

Easily halved

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Spicy clam & pork paella

A star rating of 4.4 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

300g baby squid

cleaned
200g plain flour
2 tbsp caper

drained and finely chopped
1 garlic clove

crushed
5 tbsp mayonnaise
vegetable or sunflower oil

for frying
lemon

wedges, to serve

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Nutrition: per serving

kcal287
fat18g
saturates3g
carbs22g
sugars1g
fibre1g
protein11g
salt0.58g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2008

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A star rating of 4.3 out of 5.7 ratings

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