Crispy squid with capers

A hint of garlic mayo makes everything that little bit more delicious, and this crisp calamari is no exception

  • Prep:15 mins
    Cook:10 mins
  • A challenge

Nutrition per serving

  • kcal 287
  • fat 18g
  • saturates 3g
  • carbs 22g
  • sugars 1g
  • fibre 1g
  • protein 11g
  • salt 0.58g


  • 300g baby squid, cleaned
  • 200g plain flour
  • 2 tbsp capers, drained and finely chopped
  • 1 garlic clove, crushed
  • 5 tbsp mayonnaise
  • vegetable or sunflower oil, for frying
  • lemon wedges, to serve


  1. Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.

  2. Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil.

  3. Remove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.

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