Crispy Spanish fried calamari — tender squid rings tossed in seasoned flour and capers, fried golden, and served with a garlicky mayonnaise and lemon wedges.
- 300g Squid
- 200g Plain Flour
- 2 tblsp Capers
- 1 clove peeled crushed Garlic
- 5 tblsp Mayonnaise
- For frying Vegetable Oil
- To serve Lemon
Video
Preparation
- Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag, season well, add the capers, and shake to mix. Add the squid and shake again until well coated. Mix the garlic and mayonnaise together and place in a serving bowl.
- Pour oil into a large pan until it comes about 7cm up the sides, keeping the pan no more than a third full, and warm over medium heat — it's ready when a small piece of bread sizzles on contact.
- Remove a handful of squid from the flour, shaking off the excess, gently drop into the oil, and cook for about 3 minutes until crisp. Remove with a slotted spoon onto kitchen paper, and repeat with the rest. Serve straight away with the mayonnaise and lemon wedges.
