Fried calamari

Name: Fried calamari
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 300g Squid; 200g Plain Flour; 2 tblsp Capers; 1 clove peeled crushed Garlic; 5 tblsp Mayonnaise; For frying Vegetable Oil; To serve Lemon

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Serves 2 719 kcal per serving Prep 15 min Cook 15 min

Ingredients

300g Squid
200g Plain Flour
2 tblsp Capers
1 clove peeled crushed Garlic
5 tblsp Mayonnaise
For frying Vegetable Oil
To serve Lemon

Instructions

Cut the squid into rings about 5 mm thick. Place the flour in a bowl or sturdy bag, season well with salt and pepper and add the capers. Mix to combine, then add the squid and toss until all the rings are evenly coated.
Mix the mayonnaise with the crushed garlic in a small bowl until smooth and set aside.
Pour the vegetable oil into a large deep pan so it comes about 7 cm up the sides, making sure the pan is no more than one third full. Heat over medium heat until hot; a small piece of bread should sizzle when added.
Shake off any excess flour from a small batch of squid and carefully lower into the hot oil. Fry for about 3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining squid in batches.
Serve immediately with the garlic mayonnaise and lemon wedges.

Tips

Soak the squid rings in milk or buttermilk for 30 minutes before coating to tenderize the meat and help the flour stick.
Keep the oil at a steady 180°C (350°F); if it’s too cold, the calamari will be greasy; if too hot, they will burn before they’re tender.
Fry in small batches to avoid dropping the oil temperature and causing the rings to clump together.

Variations

Salt and Pepper Squid: Toss the flour with plenty of Szechuan peppercorns and sea salt for an Asian twist.
Spicy Coating: Add cayenne pepper or smoked paprika to the flour mixture for extra heat.