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Crispy squid with capers

Fried calamari

A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 6 as a starter

Try making our crispy calamari and serve with an easy garlic mayo for a sharing starter or as part of a seafood feast

  • Easily doubled
  • Easily halved
Nutrition: per serving
low insalt0.58g


  • 300g baby squid , cleaned
  • 200g plain flour
  • 2 tbsp caper , drained and finely chopped
  • 1 garlic clove , crushed
  • 5 tbsp mayonnaise
  • vegetable or sunflower oil , for frying
  • lemon wedges, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2008

Goes well with


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A star rating of 4.3 out of 5.7 ratings

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