Deep Fried Calamari



This is a smasher, make no mistake: it is holiday on a plate as far as I’m concerned. But it also made me slightly nervous because I stupidly thought it was hard to cook. Ridiculous. It was probably one of the simplest things ever. My wonderful fishmongers Ashton’s did all the hard work, cleaning and  preparing the raw squid so that all I had to do was cover it with breadcrumbs and pop it into some hot oil et voila: deliciously succulent squid encased in a crispy crumb. Perfect summer dining.

The recipe I used was Nina Parker’s ‘Chez Fuchs Calamari’ from last month’s Delicious magazines and was very easy to follow. It requires fresh sourdough breadcrumbs, which add a very rustic texture to the fish but ordinary bread would work just as well, it would just give a slightly smoother finish to the meal. Give it a whirl, I promise you won’t be disappointed.

Ingredients:(serves 4-6 as a starter)

500ml sunflower oil (or a deep fat fryer)image

2 medium free range eggs

200g plain flour

20g fresh sourdough breadcrumbs

2 squid (approx 400g) cleaned and sliced into 1cm rings

2 garlic cloves, finely sliced

2 handfuls fresh parsley, roughly chopped

lemon wedge to serve



Heat the oil to 190C (either test with a digital thermometer or drop a cube of bread in – if it sizzles instantly the oil is hot enough)

Beat the eggs in a fairly wide bowl and season. Place the flour into a second wide bowl and then season the breadcrumbs and place into a third.  (I found the wider the bowls, the easier it was to hande the squid.)

Toss the squid, in batches, in the flour, then dip them into the egg, allowing the excess to drip away. Toss in the breadcrumbs.

Fry half the coated squid in the hot oil for 1-2 minutes, moving them around with tongs to brown evenly. Don’t be tempted to cook them for any longer or it will toughen up. Drain on kitchen paper and keep warm while you cook the rest.

Serve the calamari sprinkled with the garlic and parsley, with lemon wedges to squeeze over.