Events and Celebrations

Squid with Lemon and Capers

cook 20 mins
  • 400 g (13 oz) prepared squid
  • 4 tablespoons plain flour
  • 4 tablespoons cornflour
  • 1 tablespoon capers, drained and roughly chopped, plus extra whole capers to serve
  • finely grated rind and juice of 1 large lemon
  • 6 tablespoons mayonnaise
  • 2 garlic cloves, crushed
  • oil, for frying
  • salt and pepper
  • Cut the squid pouches in half. Score a criss-cross pattern across the inside of the squid with a sharp knife, taking care not to cut all the way through, then cut into bite-sized pieces. Mix together the plain flour, cornflour, chopped capers and lemon rind on a plate and season well.
  • Toss the squid in the flour mixture, making sure it is well coated. Heat a large saucepan one-third full of oil. Test to see if it is hot enough by dropping a small piece of bread into it: it should sizzle and brown after 15 seconds. Cook the squid, in batches, for 2 minutes until golden and crisp, then set aside on kitchen paper. Briefly fry the whole capers and set aside on kitchen paper.
  • Stir together the mayonnaise and garlic and add lemon juice to taste. Scatter some fried capers over the squid and serve with the mayonnaise for dipping.
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