Crispy squid with capers
By Emma Lewis
A hint of garlic mayo makes everything that little bit more delicious, and this crisp calamari is no exception
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Prep:15 mins
Cook:10 mins
- A challenge
Nutrition per serving
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kcal 287
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fat 18g
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saturates 3g
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carbs 22g
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sugars 1g
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fibre 1g
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protein 11g
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salt 0.58g
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
Method
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.
