Ingredients
- Squid (300 g)
- Plain Flour (200 g)
- Capers (2 tbsp)
- Garlic (1 clove, crushed)
- Mayonnaise (5 tbsp)
- Vegetable Oil (For frying)
- Lemon (To serve)
Instructions
Steps
- Cut the squid into rings approximately ½ cm thick. Place plain flour in a freezer bag and season it generously. Add capers and shake well to combine. Add the squid rings to the bag and shake again until they're evenly coated.
- Pour vegetable oil into a large pan, filling it about 7 cm deep but ensuring the pan is no more than a third full. Heat the oil over medium heat. To check if the oil is hot enough, drop in a small piece of bread; it should sizzle on contact.
- Take a handful of the coated squid from the bag, shaking off any excess flour. Carefully drop it into the hot oil and fry for about 3 minutes until golden and crispy. Use a slotted spoon to remove the calamari and place it on paper towels to drain. Repeat with the remaining squid. Serve immediately with mayonnaise and lemon wedges.