Crispy Squid with Garlic Mayonnaise

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Picture of Crispy Squid with Garlic Mayonnaise Recipe Photo: Crispy Squid with Garlic Mayonnaise Recipe
Rated 5 stars out of 5
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Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
2 servings
Level:
Easy
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Directions

Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.

I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.

Ingredients

  • About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen
  • 1 tablespoon cornstarch
  • 2 tablespoons semolina
  • 1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika
  • 1 cup groundnut oil or as needed, depending on the size of pan
  • Garlic Mayonnaise, recipe follows

Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.

Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.

When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.

Garlic Mayonnaise:

  • 1/4 clove garlic
  • 4 tablespoons best quality, preferably organic, mayonnaise

Mince the garlic into the mayonnaise to serve alongside the fried squid.

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Newest Ratings and Reviews

Read all 8 reviews

  • on October 12, 2010

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    Loved it. Super easy. I loved tossing the flour mixture into a bag and then just tossing the bag. Very simple clean up.

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  • on July 22, 2009

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    This was my first time deep frying, and I was a bit nervous. I used a deep pot and a thermometer, and heated the oil to 350 degrees. There was nothing to be worried about; the recipe turned out perfectly. I had to use quite a bit more oil (about 4 cups of canola oil due to the deep and wide pot I used. I squeezed some fresh lemon juice over the squid at the end, and made a second dipping sauce using ketchup and horseradish. Delicious, fast, and easy...I will definitely make it again!

    people found this review Helpful.
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  • on May 09, 2009

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    This recipe is so easy and is great as a party appetizer or as a quick dinner when you're on your own. I washed my squid before chopping and the breading adhered just fine due to the leftover liquid from the washing process.

    people found this review Helpful.
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