Member recipe

Calamari

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 15 minutes 6-8 hours marinading

Skill level

More effort

Servings

2-4 servings

Squid fried in a crispy coating, delicious as a starter or a light lunch. The mixture of cornflour and plain flour makes for a light coating that crisps up beautifully.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g cleaned squid cut into suitable pieces
  • Milk (whole or semi skimmed)
  • 4 tbsp cornflour
  • 4 tbsp plain flour
  • 1 tsp salt
  • Vegetable oil for frying
  • Lemon wedges and chopped parley to serve

Method

  1. Put the squid into a bowl and cover with milk, then cover the bowl with cling film and refrigerate for 6-8 hours.

  2. When it's time to cook them, mix together the flours and the salt in a shallow container. Fill a large, heavy based pan or a wok a third full with the oil and heat over a medium-high flame until a pinch of flour sizzles when it hits the oil.

  3. Drain the squid well, pat dry, then drag through the flour and shake off the excess. Fry in batches for about a minute, until crisp, and slightly golden. It is very important to not overcrowd the pan! Retrieve the calamari from the pan with a slotted spoon and place on kitchen paper to remove the excess oil.

  4. Sprinkle with salt and the parsley, serve each batch as soon as they're ready, with lemon wedges.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.