Tapas recipe for 6 as a starter people, takes only 10 mins; recipe has squid, plain flour, caper, garlic clove, mayonnaise, sunflower oil and lemon.
Crispy squid with capers
Course: Tapas
Servings
6 as a starter
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Lemon: lemon wedges, to serve
- Mayonnaise: 5 tbsp mayonnaise
- Sunflower Oil: vegetable or sunflower oil, for frying
- Plain Flour: 200g plain flour
- Caper: 2 tbsp caper, drained and finely chopped
- Squid: 300g baby squid, cleaned
Directions
- Cut the squid into rings about 1/2 cm 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.
- 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.
- 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.
