Crispy Squid with Garlic Mayonnaise

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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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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!

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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.

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This one didn't work for me. The squid really needs something to adhere the cornstarch and semolina to it. The moment I put the squid in the oil, 90% of the coating came off, even though it looked well coated.

The flavor of the coating (with the Old Bay is good. It just needs a more traditional 2-step breading process, especially for crunch.

The garlic mayo is SO good, though. A keeper and ridiculously simple.

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Finally tried this recipe.
It was ready under 15 mins. ( I used a smaller sauce pan and had to fried in couple batches.
the garlic mayo was good with it too. I added freshly squeezed lemon and used garlic mayo but still add 3 cloves garlic. (we are garlic lover

so easy and simple.
thank nigella.

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Good and super easy. I liked it with squeezed lemon juice!!

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Saw this recipe on TV with my kids and we tried it the very next day. We all LOVED it including my 4yo, 3yo and 1.5yo children! Didn't make the accompanying garlic mayo recipe - the calamari/squid were great as is. Refreshing twist on the typical bread crumb crust.

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I served this at a New Year's Eve party, and it was a big hit. I added a squeeze of lemon, a bit of parmesan cheese, freshly ground white pepper and sea salt to the mayonnaise which was delicious. The semolina added a surprisingly sweet crunch. I told everyone it was Nigella's recipe, and everyone affectionately referred to her as the most beautiful cook in in Europe! Thanks Nigella.