Search

Calamari with garlic mayonnaise

(27 ratings)
Print
Calamari and garlic mayo
Calamari and garlic mayo
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe These freshly fried squid rings with a tasty garlic dip are perfect for parties

Ingredients

To make your own garlic mayonnaise

  • Add 1-2 cloves or crushed garlic for every 6tbsp of plain mayonnaise.

For the calamares, you'll need

  • 500g (1lb) squid (16 baby squid), prepared and sliced into 1cm ( in) rings - keep tentacles
  • 2tbsp plain flour
  • Sunflower or vegetable oil, to fry
  • Sea salt, for sprinkling
  • 1 large lemon, cut into wedges, to garnish
  • Garlic mayonnaise, to serve

To make your own garlic mayonnaise, add 1-2 cloves or crushed garlic for every 6tbsp of plain mayonnaise.

Method

  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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 138(kcal)
  • Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(27 ratings)

Your comments

comments powered by Disqus

FREE Newsletter