Crispy Calamari

Cripsy Calamari and Aioli RecipeI thought this would be a daunting recipe as I am not a frequent home fryer, but it’s actually very easy and worth it for a one off deep fried treat! There is no healthy spin on this recipe so just enjoy but don’t fry too often… everything in moderation. The lemony garlic mayonnaise is a must so don’t skip on that either..!
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Cripsy Calamari and Aioli Recipe


  • Vegetable Oil for deep frying
  • 500g Squid (cut in to rings)
  • 2 Eggs (beaten)
  • 250g of Plain Flour
  • 1 tsp Paprika
  • Sea Salt & Black pepper
  • 1/2 tsbp of Cayenne Pepper
  • To make the Aioli

  • Low Fat Mayonnaise
  • 2 whole garlic cloves
  • Juice of Half a Lemon


  1. Start with the Aioli: simply mix all the ingredients together and set aside in the fridge to keep it cool.
  2. For the Crispy Calamari, half fill a large pan or Wok with the vegetable oil and turn on a medium heat. Slowly let it bubble and be SO careful as hot oil is extremely dangerous.
  3. A good trick for knowing if the oil is at the right temperature is to drop a small bit of bread into it – if it becomes golden and crispy in just 1 minute, its ready to go.
  4. Whilst the oil is slowly heating, put your flour, cayenne pepper, paprika and sea salt in a big sandwich bag. Mix it all around and then pop bits of the squid in the bag and shake around to coat evenly.
  5. Beat the eggs and have them in a bowl. Then take each floured squid out and dip into the egg, then carefully drop in to the hot oil, one by one.
  6. Fry each ring for 3 minutes until golden and crispy. When you take them out pop them on a tea towel to drain off the excess oil.
  7. Serve with your chilled aioli, wedges of lemon, a sprinkle of chili flakes, and a nice rocket salad.

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