Try making our crispy calamari and serve with an easy garlic mayo for a sharing starter or as part of a seafood feast
Prep:15 mins
Serves 6 as a starter
300g baby squid, cleaned200g plain flour2 tbsp caper, drained and finely chopped1 garlic clove, crushed5 tbsp mayonnaisevegetable or sunflower oil, for fryinglemon wedges, to serve
STEP 1Cut 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.STEP 2Pour 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.STEP 3Remove 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.
