Calamari With Lemon Mayonnaise

Squid

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From the time when oysters were a food for the poor, through to the point when squid turn into calamari, we've an ocean of seafood secrets.

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Cassanova was partial to the odd oyster, while in the 70s it was the prawn cocktail which was the talk of the town. Fashions change, but we can never get enough seafood.

Try out our recipe from the Ever Wondered About Food series

Serves 4

Ingredients

700 g (1.5 lb) fresh squid, cut into rings of about 2.5cm
570 ml (1 pint) milk
300 g (11 oz) plain flour
salt
1 dsp of paprika or cayenne pepper
vegetable oil
juice of 1 unwaxed lemon
280 ml (10 fl. oz) mayonnaise

Method

Pull the squid apart and cut just in front of the beak. Throw the beak away, but keep the tentacles. Remove the plastic film from inside the squid’s body. Cut the squid into rings no bigger than 2.5cm. Alternatively, ask your fishmonger to prepare them for you.
Put the squid rings into a bowl and add the milk.
Take the rings out and shake off the excess milk.
Mix the paprika or cayenne pepper into the flour and dip the rings in so they are lightly coated.
Heat the vegetable oil to 160–170ºC/ 325ºF. (Use about 10 cm (4") of oil in a pan 25 cm (10") high. Alternatively, use a deep-fat fryer.)
Deep fry the floured rings until golden brown.
Add the lemon juice to the mayonnaise and stir in.
Serve the calamari rings immediately with the lemon mayonnaise.

Content last updated: 22/04/2005