Recipe byThe ZestyPlate Kitchen
Crispy Spanish fried calamari: tender squid rings in seasoned flour and capers, fried golden and served with a garlicky mayonnaise and lemon wedges.
Crisp, golden fried calamari is a tapas-bar staple that comes together easily at home: tender squid rings in a light, seasoned flour coating, served with a sharp caper and garlic mayonnaise. The knack is frying fast in hot oil so the squid stays tender and never turns to rubber. With a squeeze of lemon, it makes an irresistible starter or sharing plate.
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Prep 15 min
Cook 15 min
Total 30 min
Medium
Scale:
- 300g Squid
- 200g Plain Flour
- 2 tblsp Capers
- 1 clove peeled crushed Garlic
- 5 tblsp Mayonnaise
- For frying Vegetable Oil
- To serve Lemon
Nutrition (per serving)
495
kcal
23g
Protein
55g
Carbs
19g
Fat
Estimated per serving. How we calculate this.
Preparation
- Cut the squid into rings about 1/2cm thick. Tip the flour into a freezer bag, season well, add the capers and shake to mix. Add the squid and shake again until evenly coated. Stir the garlic into the mayonnaise and spoon into a serving bowl.
- Pour oil into a large pan until it comes about 7cm up the sides, keeping the pan no more than a third full, and warm it over medium heat. It is ready when a small piece of bread sizzles on contact.
- Lift a handful of squid out of the flour, shaking off the excess, lower it gently into the oil and cook for about 3 minutes until crisp. Remove with a slotted spoon onto kitchen paper and repeat with the rest. Serve straight away with the mayonnaise and lemon wedges.
Tips from the ZestyPlate Kitchen
- Pat the squid dry before flouring so the coating sticks and fries up crisp.
- Fry hot and fast, around three minutes, so the squid cooks quickly and stays tender.
- Keep the pan uncrowded and work in small batches so the oil temperature holds.
- Serve it the moment it is ready, with lemon and the caper mayo, since calamari loses its crunch as it sits.
Frequently Asked Questions
Squid wants either fast cooking over high heat or slow cooking over low heat; anything in between turns it rubbery. For frying, keep it quick and hot.
Yes. Frozen squid is often very fresh and works well. Thaw it fully and pat it thoroughly dry before coating.
The squid was too wet, the oil too cool, or the pan too full. Dry the squid well, get the oil properly hot, and fry in batches.
The caper and garlic mayo here is ideal, as is aioli, a squeeze of lemon, or a spicy marinara. Keep it simple so the squid leads.
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