Pescatarian
6
Spanish
Fried calamari
Allergens: Eggs, Gluten, Molluscs
Crisp floured squid rings with a garlic-caper mayonnaise, the seaside classic done simply.
Ingredients
- Vegetable oil
- Plain flour 200 g
- Garlic 1 clove
- Lemon
- Squid 300 g
- Capers 2 tbsp
- Mayonnaise 5 tbsp
Method
- 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.
- 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.
- 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.