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Deep fried calamari with garlic and lemon mayonnaise (serves

6-8 as a snack), by Jo Pratt, for the BBC food pages


• vegetable oil, for deep frying

• 250g/9oz plain flour

• ½ tsp cayenne pepper

• ½ tsp smoked Spanish paprika

(many supermarkets and delis sell

smoked Spanish paprika. If you can't

get hold of any, use the traditional

paprika instead)

• ½ tsp salt

• 500g/1lb 2oz squid, cut into

5mm/¼in rings

• 2 eggs, beaten

For the mayonnaise

• 200ml/7fl oz mayonnaise

• 1 garlic clove, crushed

• ½ lemon, juice only



For the mayonnaise, mix all the

ingredients together and set aside.

For the calamari, place enough oil in a

wok, large saucepan or deep-fat fryer to

come halfway up the pan. Place over a

medium heat. If you're using a deep-fat

fryer or have a thermometer, heat the

oil to 180C/350F. If not, to check the

oil is at the right temperature, drop a

2-3cm/¾-1¼in cube of bread into the

hot oil. It should become golden and

crispy in 1 minute.

While the oil is heating, place the flour,

cayenne, paprika and salt in a large

sandwich bag. Drop in the squid and

shake around to coat evenly. This

may need to be done in two batches,

depending on the size of the bag.

Dip the floured squid into the beaten egg

and then carefully drop into the hot oil.

Fry for 2-3 minutes until golden. Remove

from the oil and briefly drain on kitchen

paper before serving with the garlic and

lemon mayonnaise.


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