Crispy squid with capers

Crispy squid with capers

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(3 ratings)

Prep: 15 mins Cook: 10 mins

A challenge

Serves 6 as a starter
A hint of garlic mayo makes everything that little bit more delicious, and this crisp calamari is no exception

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal287
  • fat18g
  • saturates3g
  • carbs22g
  • sugars1g
  • fibre1g
  • protein11g
  • salt0.58g
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  • 300g baby squid, cleaned



    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 200g plain flour
  • 2 tbsp caper, drained and finely chopped



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 garlic clove, crushed
  • 5 tbsp mayonnaise
  • vegetable or sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • lemon wedges, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

  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.

  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.

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Comments (10)

bluejay's picture

I omitted the capers after the first time as I was the only one who liked them. Instead I added a good grinding of mixed red, green and black peppers to the flour whic gave a nce kick.

ChileGuajillo's picture

Forget the capers! Not spanish, but do use the fine flour as mentioned below. My sons love the crispy and crunchyness of the squid. Serve with lemon slices and you've got yourself a very authentic Andalusian tapa!

mizzbirdie's picture

Sounds lovely think im going to try using shredded chilli instead of capers tho as i like a bit of spice!

ktg106's picture

It doesn't actually mention anything about flour in the ingredients list so I'm just wondering should I use plain flour? And how much do I need? Thanks

faysie's picture

If you soak squid in milk it tenderises it to perfection!

emmalouise283's picture

I quite liked the capers, they gave it a bit of a tang.
Very easy and tasty served with a nice green salad.

annandrex's picture

We've done this for years after living in Spain - a superfine plain white flour works best & can be reused several times if you avoid those capers!

nn1459's picture

what flour do u use for this??

karrieanne's picture

It's better without the capers, more authentic.

mollymolly's picture

I don't think you need to be a keen cook for this, it was really easy. Nor sure about the capers though; I can't say they really added anything and looked a bit like fryed black bits in amongst the calamari. REally lovely and really easy.

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