zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Crispy calamari with garlic & lemon mayonnaise

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crispy calamari with garlic & lemon mayonnaise

    by Dhruv Baker

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 30 minutes to 32 minutes 35 minutes

    Serves: 4 as a starter

    Ingredients

    500g squid (from the fish counter), defrosted if frozen
    1 British Blacktail Medium Free Range Egg, beaten
    100ml whole milk
    100g plain flour
    1 tsp cayenne pepper
    1 tsp paprika
    ½ tsp fennel seeds, lightly crushed in a pestle and mortar
    Vegetable oil, for deep frying
    2 lemons, cut into wedges
    2 tbsp finely chopped parsley

    For the garlic & lemon mayonnaise
    100ml mayonnaise
    2 cloves garlic, crushed
    ½ lemon, finely grated zest and juice

    Method

    1. Remove the tentacles from inside the squid, then cut them in half lengthways and set aside on kitchen paper.

    2. Next, either slice the squid tubes into about 1-1.5cm to give classic rings or, using a sharp knife, open the squid by cutting it lengthways along the natural seam that runs along its length, to give a flat piece. Scrape off any loose pieces from inside then, using the tip of the knife, score the inside with straight lines 0.5cm apart, without cutting through the flesh. Turn the squid 90º and score in the opposite direction, giving a neat criss-cross pattern. With the widest part of the flat piece in front of you, cut straight down the middle and then cut each half into 3 or 4 equal parts in the opposite direction, depending on the size of the squid. Pat dry on kitchen paper.

    3. Mix the egg and milk in a bowl, then add all the squid and tentacles and mix thoroughly. In another large bowl, mix the flour with a generous amount of seasoning, cayenne pepper, paprika and the crushed fennel seeds. Using a slotted spoon to get rid of any excess egg and milk mixture, transfer the squid into the seasoned flour and toss until well coated.

    4. Heat the vegetable oil in a large saucepan to 180º-190ºC (or when a cube of bread browns within about 15 seconds). Meanwhile, mix all the mayo ingredients together and set aside.

    5. When the oil is hot, carefully add the squid and fry in small batches, for 2-3 minutes or until golden. Remove with a slotted spoon and drain on some kitchen paper. While hot, season and add a squeeze of lemon. Garnish with chopped parsley and serve immediately with the mayo. Or, for a more substantial meal, serve with a large bowl of skinny chips and a side salad.

    Your recipe note

    Edit your recipe note

    Dhruv’s tip
    You can prepare the tentacles and squid several hours in advance, or up to the night before. Cover and chill until it’s time to cook.

    Comments

    Average user rating

    5 stars

    Glossary