🦑 Crispy Lemon Pepper Calamari with Garlic Mayo

Calamari should be crisp and tender—not buried beneath heavy batter. A light flour coating mixed with our Lemon Pepper & Garlic Rub gives it plenty of flavour while letting the squid remain the star.

🧾 Ingredients

• 400g cleaned squid, cut into rings, tentacles kept whole
• 75g plain flour
• 1½ tsp Lemon Pepper & Garlic Rub
• ½ tsp Paprika
• Vegetable oil, for shallow frying
• 4 tbsp mayonnaise
• 1 small garlic clove, finely grated
• 1 lemon
• Rocket or mixed leaves, to serve

Instructions

1. Mix the mayonnaise with the grated garlic and 1 tsp lemon juice, then chill until needed.
2. Pat the squid extremely dry with kitchen paper. Mix the flour, seasoning and paprika in a shallow bowl.
3. Pour 1cm oil into a heavy frying pan and heat to 180°C, or until a pinch of flour sizzles immediately.
4. Toss half the squid in the seasoned flour and shake away the excess. Fry for 60–90 seconds until lightly golden and crisp. Drain on kitchen paper and repeat.
5. Serve straight away with garlic mayonnaise, lemon wedges and dressed leaves.

⏱️ Timings

• Prep: 15 minutes
• Cook: 10 minutes
• Total: 25 minutes
• Serves: 4 as a starter

🍽️ Serving Suggestions

Turn it into a relaxed supper with warm flatbreads, chopped tomato salad and herby new potatoes.

💛 Why This Recipe Works

Very hot oil and an exceptionally short cooking time keep squid tender. The fine seasoned coating becomes crisp without soaking up too much oil.

🧂 Try It With

Add a pinch of Cayenne Pepper for heat, or try more coastal flavours from the Seafood Seasoning Selection Gift Box.

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