Calamari with garlic mayonnaise Recipe

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6 - 8




10 min


10 min

Nutrition per portion

Calories 138 kCal 7%
Fat 10g 14%

These freshly fried squid rings with a tasty garlic dip are perfect for parties


  • 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 (½ 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


  • 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).

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

  • 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.

  • 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.

  • Not suitable for freezing.

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Top Tip

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