Fried Calamari

Ingredients

• 300 gsquid, cleaned, cut into rings about 5mm thick
• 200 gplain flour, for dredging
• 2 tbspcapers, added to the flour
• 1 clovegarlic, peeled and crushed, for the mayo
• 5 tbspmayonnaise, for the dipping sauce
• vegetable oil, for deep frying; enough to come about 7cm up the sides of the pan
• lemon, in wedges, to serve

Method

1. 1

   Cut the squid into rings about 5mm thick. Tip the flour into a freezer bag and season well. Add the capers and shake to mix. Add the squid and shake until all the rings are well coated.

2. 2

   Mix the garlic into the mayonnaise and place in a serving bowl.

3. 3

   Pour oil into a large pan to about 7cm up the sides (no more than one-third full). Heat over medium heat until a small piece of bread sizzles immediately when added.

4. 4

   Remove a handful of squid from the flour, shake off excess and gently lower into the oil. Fry for about 3 minutes until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining squid.

5. 5

   Serve immediately with the garlic mayonnaise and lemon wedges.