Crispy Squid with Capers Recipe
Introduction
Crispy squid with capers offers a delightful blend of crunchy texture and briny flavor that’s perfect for a quick appetizer or a light meal. Paired with a garlicky mayonnaise and fresh lemon wedges, this dish is sure to impress your guests or satisfy your craving for something savory and crisp.
Ingredients
- 300g baby squid, cleaned
- 200g plain flour
- 2 tbsp capers, drained and finely chopped
- 1 garlic clove, crushed
- 5 tbsp mayonnaise
- Vegetable or sunflower oil, for frying
- Lemon wedges, to serve
Instructions
- Step 1: Cut the squid into rings about ½cm thick.
- Step 2: Tip the flour into a freezer bag and season well. Add the chopped capers, then shake to mix everything.
- Step 3: Add the squid rings to the bag and shake again until all the rings are well coated in the flour and caper mixture.
- Step 4: Mix the crushed garlic with the mayonnaise and place it in a serving bowl.
- Step 5: Pour oil into a large pan until it reaches about 7cm deep, but fills no more than a third of the pan. Heat over medium heat until hot. Test by dropping a small piece of bread into the oil; it should sizzle on contact.
- Step 6: Remove a handful of squid from the bag, shaking off excess flour. Carefully lower into the hot oil and fry for about 3 minutes until the squid is crisp.
- Step 7: Use a slotted spoon to remove the squid and drain on kitchen paper. Repeat with the remaining squid.
- Step 8: Serve the crispy squid immediately with the garlic mayonnaise and lemon wedges on the side.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the flour before coating the squid.
- If you prefer, swap the mayonnaise for a garlic aioli or tartar sauce for a different dip.
- Ensure the oil is hot enough before frying to achieve maximum crispiness and avoid greasy squid.
- Use fresh lemon juice squeezed over the squid just before serving to brighten the flavors.
Storage
It’s best to enjoy this crispy squid immediately for optimal texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in a hot oven or air fryer to help maintain crispiness, but be aware they may lose some crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen squid for this recipe?
Yes, you can use frozen squid. Make sure to thaw it thoroughly and pat dry before coating and frying to avoid excess moisture, which can affect the crispiness.
What oil is best for frying squid?
Vegetable or sunflower oil is ideal because they have a high smoke point and a neutral flavor that won’t overpower the squid. Avoid oils with low smoke points like olive oil for deep frying.
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Crispy Squid with Capers Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Crispy Squid with Capers recipe offers a delightful seafood appetizer featuring tender squid rings coated in seasoned flour with capers, fried to golden crispness, and served with a garlic mayonnaise and lemon wedges for a zesty finish. Perfect for a quick and impressive starter or snack.
Ingredients
Squid and Coating
- 300g baby squid, cleaned
- 200g plain flour
- 2 tbsp capers, drained and finely chopped
Garlic Mayonnaise
- 1 garlic clove, crushed
- 5 tbsp mayonnaise
For Frying and Serving
- Vegetable or sunflower oil, for frying
- Lemon wedges, to serve
Instructions
- Prepare the squid: Cut the cleaned baby squid into rings about ½ cm thick to ensure even cooking and a perfect bite-sized texture.
- Mix the flour and capers: Place the plain flour into a freezer bag, season well with salt and pepper, add the finely chopped capers, then shake the bag thoroughly to combine the ingredients evenly.
- Coat the squid: Add the squid rings to the flour and caper mixture in the bag, then shake again to coat all the rings evenly with the seasoned flour.
- Prepare the garlic mayonnaise: Mix the crushed garlic clove with the mayonnaise in a small serving bowl until combined for a flavorful dipping sauce.
- Heat the oil: Pour vegetable or sunflower oil into a large pan until it reaches about 7 cm depth, ensuring the pan is no more than one-third full to prevent overflow. Heat over medium heat until the oil sizzles when a small piece of bread is dropped in it, indicating it is ready for frying.
- Fry the squid: Remove a handful of coated squid rings, shake off excess flour, then gently drop them into the hot oil. Fry for about 3 minutes or until golden and crisp, turning occasionally for even cooking.
- Drain and repeat: Use a slotted spoon to remove the fried squid rings, drain on kitchen paper to remove excess oil, and repeat the frying process with the remaining squid.
- Serve immediately: Plate the crispy squid rings and serve hot with the prepared garlic mayonnaise and lemon wedges for squeezing over the top, enhancing the dish with fresh acidity.
Notes
- Ensure the oil temperature is hot enough before frying to achieve a crispy coating without absorbing excess oil.
- Do not overcrowd the pan while frying to maintain the oil temperature and get evenly cooked squid.
- This dish is best served immediately while the squid is crispy and tender.
- Using fresh baby squid or well-cleaned squid rings is essential for the best texture and flavor.
- The garlic mayonnaise can be prepared ahead of time and refrigerated to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: crispy squid, fried squid, seafood appetizer, capers, garlic mayonnaise, easy seafood recipe
