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
Serves 6 as a starter
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- 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.
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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http://www.bbcgoodfood.com/recipes/5393/
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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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Difficulty and servings
Serves 6 as a starter
Preparation and cooking times
Prep 15 mins
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
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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03 March 2008
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