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Crispy Lemon and Chilli Squid with Aïoli

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A tasteful seafood dish with the perfect dip!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Lemon and chilli squid

  • 400–500 g baby squid (with tentacles)
  • 1/4 C (60 ml) flour for dusting
  • 4 C (1 L) sunflower oil for deep-frying
  • Maldon sea salt
  • pinch of dried chilli flakes
  • zest of 1 lemon

Aïoli

  • 1/4 C (60 ml) good-quality mayonnaise
  • 1 clove garlic, crushed
  • squeeze of lemon juice
  • lemon wedges for serving

Lemon and chilli squid

Rinse the squid well under cold running water to remove any grit or sand. Pat dry using paper towels. Slice the squid into rings and place in a glass bowl together with the tentacles. Dust well with flour.

Heat the oil in a heavy-based pot until hot and deep-fry the squid for 1–2 minutes, or until golden brown and crispy. Remove from the oil using a slotted spoon and place on paper towels to soak up any excess oil. Season the squid with salt, chilli flakes and lemon zest.

Aïoli

Mix all the ingredients together and season if necessary.

Serve the squid immediately with the aïoli and lemon wedges.