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a pile of fried golden calamari on a white bowl with a small pot of mayo and a lime wedge

Best ever calamari

Using baby squid, this is such a simple recipe that allows the taste to shine.
Print Recipe
Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day 10 minutes
Servings 4

Ingredients
  

  • 400 g prepared baby squid
  • 250 ml whole milk to soak squid
  • 60 g cornflour gluten free
  • 1 tsp salt
  • 1 litre light in colour olive oil to deep fry
  • homemade mayo and lemon wedges to serve

Instructions
 

  • The day before (or at least 8 hours before) you will be eating the calamari, cut the squid bodies into 1cm wide rings. Do not discard the tentacles as they are delicious! Lay them in a shallow dish and cover with the milk. Cover and refrigerate.
  • To cook: Pour the olive oil into a deep saucepan and pre heat to approx. 180°. I usually place mine on my hob at #7 (my hob goes to #9) for about 15 minutes.
  • Remove the squid and discard the milk. Pat dry on kitchen paper.
  • In a clean dry bowl, mix the cornflour and salt well.
  • Warm a plate in preparation as you will need to fry in batches.
  • Do a quarter of the squid at a time. Dust in the flour mix, shake off excess and place in the hot oil.
  • Cook for 2-3 minutes until golden per batch. It does not want to be overcooked!
  • Drain on kitchen paper and transfer to the warm plate. Repeat until it is all cooked.
  • Serve immediately with homemade mayo (see recipe below) and lemon.

Notes

Here is the link to my super easy homemade mayo