Crispy Spanish fried calamari — tender squid rings tossed in seasoned flour and capers, fried golden, and served with a garlicky mayonnaise and lemon wedges.
Crisp, golden fried calamari is a tapas-bar favourite you can easily make at home — tender squid rings in a light, seasoned flour coating, served with a punchy caper-garlic mayonnaise. The trick is fast, hot frying so the squid stays tender rather than rubbery. With a squeeze of lemon, it's an irresistible starter or sharing plate.
Prep 15 min
Cook 15 min
Total 30 min
Medium
- 300g Squid
- 200g Plain Flour
- 2 tblsp Capers
- 1 clove peeled crushed Garlic
- 5 tblsp Mayonnaise
- For frying Vegetable Oil
- To serve Lemon
Video
Preparation
- Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag, season well, add the capers, and shake to mix. Add the squid and shake again until well coated. Mix the garlic and mayonnaise together and place in 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 over medium heat — it's ready when a small piece of bread sizzles on contact.
- Remove a handful of squid from the flour, shaking off the excess, gently drop 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 adheres and fries up crisp.
- Fry hot and fast — about three minutes — so the squid cooks quickly and stays tender.
- Don't overcrowd the pan; fry in small batches to keep the oil temperature up.
- Serve immediately with lemon and the caper mayo; calamari loses its crunch as it sits.
Frequently Asked Questions
Squid is either cooked fast over high heat or slow over low heat; anything in between makes it rubbery. For frying, keep it quick and hot.
Yes — frozen squid works well and is often very fresh. Thaw it fully and pat it thoroughly dry before coating.
The squid was too wet, the oil too cool, or the pan overcrowded. Dry the squid, heat the oil properly, and fry in batches.
The caper-garlic mayo here is great, as is aioli, a squeeze of lemon, or a spicy marinara. Keep it simple to let the squid shine.
