Crispy Squid and Capers
Crispy Squid and Capers

Ingredients

Method

  • 300g baby squid, cut into rings
  • 200g flour
  • 2 tbsp capers, drained and chopped
  • 1 crushed garlic clove
  • 5 tbsp mayo
  • Sunflower oil for frying
  • Lemon wedges to serve
  • Tip the flour into a freezer bag or large sandwich bag, and season well with salt and pepper. Add the chopped capers and squid rings, and give it all a really good shake to get everything coated. Mix together the garlic and mayo in a bowl, and stick in the fridge for later.
  • Fill a third of a pan with oil, and set on a medium heat until sizzling temperature is reached. Drop the squid rings (shake off any excess flour first) into the sizzling oil, and cook for no more than 3 minutes until crisp. You will have to do this in batches to avoid overcrowding the pan. Drain on kitchen paper, then serve hot with garlic mayo. Delicious!
10 mins
6 serving
This recipe pairs perfectly with the Mesta Verdejo 2018 from Uclés, Spain.

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