Fried calamari

calamari caper capers mayonnaise mediterranean spanish squid tapas

N/A

Serves 6 as a starter

Source

Ingredients

300g baby squid , cleaned

200g plain flour

2 tbsp caper , 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.