Crispy squid with capers

Crispy squid with capers

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

Difficulty and servings

For the keen cook

Serves 6 as a starter

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 10 mins

Method

  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.

Per serving

287 kcalories, protein 11g, carbohydrate 22g, fat 18 g, saturated fat 3g, fibre 1g, sugar 1g, salt 0.58 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

  • Binder photo mollymolly

    03 March 2008

    mollymolly commented on this recipe

    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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  • Binder photo karrie

    02 May 2008

    karrie commented on this recipe

    It's better without the capers, more authentic.

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  • Binder photo nn

    28 December 2008

    nn commented on this recipe

    what flour do u use for this??

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  • Binder photo ann

    26 March 2009

    ann commented on this recipe

    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!

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  • Binder photo emmalouise283

    01 May 2009

    emmalouise283 rated and commented on this recipe

    4 stars

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

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  • Binder photo fay

    15 May 2009

    fay commented on this recipe

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

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  • Binder photo ktg106

    27 July 2009

    ktg106 commented on this recipe

    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

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  • Binder photo TamzaBirdie

    31 October 2011

    TamzaBirdie commented on this recipe

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

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Difficulty and servings

For the keen cook

Serves 6 as a starter

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 10 mins

Ingredients

  • 300g baby squid , cleaned
  • 200g plain flour
  • 2 tbsp capers , 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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Per serving

287 kcalories, protein 11g, carbohydrate 22g, fat 18 g, saturated fat 3g, fibre 1g, sugar 1g, salt 0.58 g

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