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