Spicy Crispy Squids with Capers

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


  1. Completely thaw the squid and pat dry.
  2. Remove the tentacles and set aside.
  3. Slice the squid tubes into 1/2 cm wide rings.
  4. Tip the flour, chili powder and capers into a largish freezer bag and shake well.
  5. Add the rings (and tentacles if you like) into the bag and shake to get the rings well coated. 
  6. Mix the garlic and mayo and keep it in a bowl.
  7. 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.
  8. Pick up half the squid from the bag, lightly shake off excess flour and gently introduce the squid to the oil.
  9. 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

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