This delicious Mary Berry Crispy Squid with Aioli recipe is quick, easy, and perfect for seafood lovers! With tender squid coated in a crunchy semolina crust and paired with a creamy, tangy homemade aioli, it’s a crowd-pleaser. You can make it in minutes with common pantry ingredients, making it ideal for a simple appetizer or light meal.
This Crispy Squid With Aioli Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
For the Squid:
- 75g plain flour
- ¼ tsp paprika
- 175g semolina
- 2 large eggs, beaten
- 300g squid rings
- 2 tbsp sunflower oil
- 75g butter
For the Aioli:
- 115g mayonnaise
- Juice of ½ lemon
- 1 garlic clove, finely grated
- 1 tsp Dijon mustard
How To Make Crispy Squid With Aioli
- Make the Aioli: Mix mayonnaise, lemon juice, garlic, and Dijon mustard in a bowl. Season with salt and freshly ground black pepper.
- Prepare Flour Mix and Egg Wash: Place flour and paprika on a plate and mix together. Spread the semolina on a separate plate. Break the eggs into a bowl and beat them with a fork.
- Coat the Squid Rings: Pat the squid rings dry with kitchen paper, then season with salt and pepper. Dredge each ring in the flour mixture, dip in the beaten eggs, and finally roll in the semolina until fully coated. Repeat with all the rings.
- Fry the Squid (First Batch): Heat 1 tablespoon of sunflower oil and half the butter in a large frying pan over high heat. Place half the coated squid rings in the pan, keeping them spaced apart. Fry for 1–2 minutes per side, or until golden and crisp. Remove and place on a plate lined with kitchen paper.
- Fry the Remaining Squid: Wipe the frying pan with kitchen paper, add the remaining oil and butter, and fry the rest of the squid in the same way.
- Serve: Pile the crispy squid into a bowl and serve immediately with the aioli on the side. Enjoy!
Recipe Tips
- Pat the Squid Dry: Before coating the squid, make sure to pat them dry with kitchen paper. This helps the batter stick better and results in a crispier texture.
- Don’t Overcrowd the Pan: When frying, avoid putting too many squid rings in the pan at once. Fry them in batches to ensure they cook evenly and stay crispy.
- Use Fresh Squid: Fresh squid will give you the best texture and flavor. If using frozen squid, make sure it’s fully thawed and patted dry.
- Adjust the Aioli to Taste: Feel free to adjust the garlic and mustard in the aioli for a stronger or milder flavor, depending on your preference.
- Serve Immediately: Crispy squid is best served right after frying. This keeps it crispy and delicious, rather than letting it go soggy over time.
How To Store Leftovers
Transfer leftovers crispy squid with aioli to an airtight container and refrigerate for up to 2 days. Note that the squid may lose some crispiness in the fridge.
Nutrition Facts
- Calories: 340 kcal
- Total Fat: 28g
- Saturated Fat: 6g
- Cholesterol: 140mg
- Sodium: 340mg
- Potassium: 230mg
- Total Carbohydrate: 11g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 13g
More Mary Berry Recipes:
Mary Berry Crispy Squid With Aioli
Description
This delicious Mary Berry Crispy Squid with Aioli recipe is quick, easy, and perfect for seafood lovers! With tender squid coated in a crunchy semolina crust and paired with a creamy, tangy homemade aioli, it’s a crowd-pleaser. You can make it in minutes with common pantry ingredients, making it ideal for a simple appetizer or light meal.
Ingredients
For the Squid:
For the Aioli:
Instructions
- Make the Aioli: Mix mayonnaise, lemon juice, garlic, and Dijon mustard in a bowl. Season with salt and freshly ground black pepper.
- Prepare Flour Mix and Egg Wash: Place flour and paprika on a plate and mix together. Spread the semolina on a separate plate. Break the eggs into a bowl and beat them with a fork.
- Coat the Squid Rings: Pat the squid rings dry with kitchen paper, then season with salt and pepper. Dredge each ring in the flour mixture, dip in the beaten eggs, and finally roll in the semolina until fully coated. Repeat with all the rings.
- Fry the Squid (First Batch): Heat 1 tablespoon of sunflower oil and half the butter in a large frying pan over high heat. Place half the coated squid rings in the pan, keeping them spaced apart. Fry for 1–2 minutes per side, or until golden and crisp. Remove and place on a plate lined with kitchen paper.
- Fry the Remaining Squid: Wipe the frying pan with kitchen paper, add the remaining oil and butter, and fry the rest of the squid in the same way.
- Serve: Pile the crispy squid into a bowl and serve immediately with the aioli on the side. Enjoy!
Notes
- Pat the Squid Dry: Before coating the squid, make sure to pat them dry with kitchen paper. This helps the batter stick better and results in a crispier texture.
- Don’t Overcrowd the Pan: When frying, avoid putting too many squid rings in the pan at once. Fry them in batches to ensure they cook evenly and stay crispy.
- Use Fresh Squid: Fresh squid will give you the best texture and flavor. If using frozen squid, make sure it’s fully thawed and patted dry.
- Adjust the Aioli to Taste: Feel free to adjust the garlic and mustard in the aioli for a stronger or milder flavor, depending on your preference.
- Serve Immediately: Crispy squid is best served right after frying. This keeps it crispy and delicious, rather than letting it go soggy over time.
Mary Berry Crispy Squid With Aioli