Fried calamari

Method8 steps

1. 1

   Step 1: Use cleaned squid (300g) and cut all of it into rings about half a centimetre thick. Pat the actual rings dry. Put all the plain flour (200g) in a freezer bag and season it well with salt and black pepper, keeping the prepared rings separately ready to coat.

   Uses 300g Squid · 200g Plain Flour · Salt for flour coating, to taste · Black pepper for flour coating, to taste

2. 2

   Step 2: Drain and pat the capers (2) dry, then add all two tablespoons to the actual seasoned flour bag and shake to coat. Add all the actual prepared squid rings and shake again until the rings and capers are well coated.

   Uses All actual prepared rings and the complete seasoned coating · 2 tblsp Capers

3. 3

   Step 3: Peel and crush the garlic (1 clove) clove. Stir it through all five tablespoons mayonnaise and put this actual garlic mayonnaise in a clean serving bowl, separate from the raw squid coating.

   Uses 1 clove peeled crushed Garlic · 5 tblsp Mayonnaise

4. 4

   Step 4: Pour vegetable oil into a large deep pan to about seven centimetres depth, ensuring the pan is no more than one-third full. Heat it over medium heat, keeping the pan stable and leaving space for bubbling.

   Uses Vegetable oil for deep frying, enough for about 7 cm depth while the pan is no more than one-third full

5. 5

   Step 5: Carefully lower the small bread (1 small piece) test piece into the actual oil. It should sizzle on contact when the oil is ready. Remove and discard the test bread with a slotted spoon; keep the actual hot oil ready for frying.

   Uses The actual heated frying-oil pan · 1 small piece bread for testing oil temperature

6. 6

   Step 6: Take one uncrowded batch of actual coated squid rings and capers from the bag and shake off excess flour. Lower them gently into the actual hot oil and fry for about three minutes until crisp and the squid is cooked and opaque, turning as needed.

   Deep-fry one coated squid batch · 3 minUses One uncrowded batch from the actual coated squid and capers · The actual ready frying pan

7. 7

   Step 7: Lift the cooked first batch out with a slotted spoon and drain on kitchen paper. Repeat the same uncrowded three-minute frying and draining with all remaining actual coated squid and capers, keeping the oil ready between batches. Discard any unused flour that touched raw squid.

   Uses The cooked batch and retained actual hot frying pan · Only the remaining actual coated squid and capers

8. 8

   Step 8: Wash and cut the serving lemon into wedges. Serve the actual cooked crisp squid and capers straight away with the separate actual garlic mayonnaise and lemon wedges.

   Uses The complete actual fried squid and capers · All actual prepared garlic mayonnaise · Lemon wedges for serving, as desired