Crispy fried calamari & aïoli
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4 - 6
Ingredients
- 500g squid, tubes and tentacles, cleaned
- vegetable oil, for deep-frying
- 50g plain flour
- 50g cornflour
- ¼ tsp baking powder
- pinch of cayenne pepper
For the aïoli
- 150g mayonnaise
- 1 large garlic clove, finely grated
- pinch of saffron
- ½ lemon, juiced
Method
- STEP 1
Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
- STEP 2
For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
- STEP 3
Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.
