• 6servings
  • 138calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-2 cloves or crushed garlic for every

  2. 6tbsp of plain mayonnaise

  3. 1/200g (1lb) squid (16 baby squid), prepared and sliced into 1cm ( 1/2 in) rings - keep tentacles

  4. 2tbsp plain flour

  5. Sunflower or vegetable oil, to fry

  6. Sea salt, for sprinkling

  7. 1 large lemon, cut into wedges, to garnish

  8. Garlic mayonnaise, to serve

Instructions Jump to Ingredients ↑

  1. Rinse the squid, then dry well on a tea-towel or kitchen paper. Dip the rings in the flour to coat them lightly (do not season the flour).

  2. Heat some oil in a deep-fryer or frying-pan to 180C (350F, gas mark 4) or until a cube of bread browns in 30 secs.

  3. Add the squid carefully, a few at a time, and fry for a few minutes, turning them until golden-brown and crisp all over. Do not over-cook; they only take a couple of minutes. Remove from the pan with a slotted spoon and drain well. Keep the squid warm in the oven while you fry the rest.

  4. Sprinkle with sea salt and serve hot, with lemon wedges. Accompany with a bowl of garlic mayonnaise for dipping. Serve a tbsp of mayonnaise per person.

  5. Not suitable for freezing.


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