Fried Calamari
Crisp flour-coated squid rings, fried until golden and served with caper-seasoned coating, garlic mayonnaise, and lemon wedges.
- 25 min
- 600 kcal
- Pescatarian
- Spanish
- Seafood
Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.
Ingredients
For 2 servings
Tap what you already have.
Steps
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Step 1:
Cut the squid into rings about ½cm thick.
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Step 2:
Tip the flour into a freezer bag and season well.
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Step 3:
Add the capers to the bag and shake well to mix.
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Step 4:
Add the squid to the bag and shake again until all the rings are well coated.
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Step 5:
Mix the garlic and mayonnaise together, then place in a serving bowl.
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Step 6:
Pour oil into a large pan until it comes about 7cm up the sides, ensuring the pan is no more than a third full.
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Step 7:
Place the pan over medium heat and let the oil warm up.
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Step 8:
Test whether the oil is ready by placing a small piece of bread in the pan; it should sizzle when it touches the oil.
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Step 9:
Remove a handful of squid from the flour and shake off any excess.
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Step 10:
Gently lower the squid into the oil and cook for about 3 minutes, until crisp.
3 min -
Step 11:
Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid.
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Step 12:
Serve immediately with the garlic mayonnaise and lemon wedges.
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