Garlic mayo to offset spicy crispy calamari, washed down with a Sauvignon Blanc or Chardonnay or even a nice dry Merlot if you prefer a red
- 2 garlic cloves, crushed fine
- 2 tablespoon capers, drained, dryed and finely chopped
- 300g whole squid, cleaned – get the Whole Squid or the Squid Rings from FishVish
- 200g plain flour
- 2 tsp red chili powder
- 5 table-spoon mayonnaise
- vegetable or sunflower oil, for frying
- lemon wedges, to serve
- salt and pepper to season
- Completely thaw the squid and pat dry.
- Remove the tentacles and set aside.
- Slice the squid tubes into 1/2 cm wide rings.
- Tip the flour, chili powder and capers into a largish freezer bag and shake well.
- Add the rings (and tentacles if you like) into the bag and shake to get the rings well coated.
- Mix the garlic and mayo and keep it in a bowl.
- Add some oil to a pan such that the pan is about a third full. Heat the pan till the oil is hot enough. Test it with a 1 ring – the ring should start sizzling as soon as it touches the oil.
- Pick up half the squid from the bag, lightly shake off excess flour and gently introduce the squid to the oil.
- Cook for about 4 minutes. Once crisp, remove the squid and use a kitchen paper to place it on. Repeat the same procedure with the remaining squids and serve with lemon wedges and mayo.
Image Credit: BBC Good Food