Crispy golden rings of squid, with a smooth and tasty dip. This calamari recipe is a winner.
200g squid, cut into 1cm rings
200ml vegetable oil, for frying
50g plain flour
½ tsp. cayenne pepper
½ tsp. paprika
1 large egg, beaten
For the mayo
4 tbsp. light mayonnaise
1 garlic clove, crushed
Zest ½ lemon, plus extra wedges for serving
2 tbsp. fresh parsley, chopped
Mix the mayonnaise with the garlic, lemon zest and parsley, and set aside.
Place enough oil in a large saucepan, or deep-fat fryer to fill half. Heat to 180°C. (If you don’t have a cooking thermometer, test it’s hot enough by dropping a cube of bread into the oil – it should turn golden in one minute).
Combine the flour, cayenne pepper and paprika in a bowl with a pinch of salt. Put the beaten egg in a separate bowl.
Put the squid in the bowl of seasoned flour and toss well. Remove the rings from the bowl and shake off any excess flour. Then dip the squid into the egg. Gently lift the squid rings out of the bowl allowing any excess egg to run off.
Lower the squid into the hot oil and cook for 2 minutes. Drain on kitchen paper and serve immediately with the mayonnaise and lemon wedges on the side.
It can be easy to overcook the squid so stick to the timings to have the perfect calamari.
RECIPE & IMAGES COURTESY OF https://www.loveseafood.co.uk/