Fried Calamari
Flash-fried golden squid with lemon and caper-garlic mayo — a Seville afternoon, plated.
- Total
- 35 min
- Serves
- 4
Spain's tapas-bar staple, properly tender: squid rings dusted in seasoned flour and flash-fried golden, served with lemon and a caper-garlic mayonnaise that out-performs any cocktail sauce. The trick is heat and speed — fry fast, salt immediately, serve hotter. With a cold drink, it's a Seville afternoon at your counter.
Ingredients
- 300g Squid
- 200g Plain Flour
- 2 tblsp Capers
- 1 clove peeled crushed Garlic
- 5 tblsp Mayonnaise
- For frying Vegetable Oil
- To serve Lemon
Instructions
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 20 g
- Fat
- 25 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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