Mary Berry Crispy Squid With Aioli

This one nearly didn’t happen. I was halfway through prep when I realised I’d forgotten to defrost the squid. Rookie move. But once I got going, it came together in minutes—and the result was better than any pub starter I’ve paid for. Crunchy semolina crust, garlicky aioli, and a squeeze of lemon? Proper little crowd-pleaser.

The trick is keeping the squid dry before it goes near the flour. Skip that and the coating just slides off. Let me walk you through it—it’s easier than you think.

WHY THIS ONE WORKS SO WELL

Mary skips batter entirely and uses semolina instead—which gives that crisp, almost sandy crunch that clings perfectly to squid. It fries in minutes and doesn’t go soggy if you’ve got a hot pan. The aioli is just mayo, garlic, mustard, and lemon—but it’s the balance of creamy, sharp, and punchy that brings it all together.

INGREDIENTS + WHY THEY MATTER

Squid Rings (300g) – Tender, mild, and cook in under two minutes. Pat dry before frying!
Semolina (175g) – Key to the crunch. It’s coarser than flour and fries up beautifully.
Plain Flour (75g) + Paprika (¼ tsp) – A light first coat that helps the semolina stick.
Eggs (2, beaten) – The glue between flour and crust.
Sunflower Oil (2 tbsp) – Neutral oil with a high smoke point—ideal for frying.
Butter (75g) – Adds flavour and helps with that golden finish.
Mayonnaise (115g) – The base of the aioli.
Lemon Juice (½ lemon) – Brightens the dip and cuts the richness.
Garlic (1 clove, grated) – Packs in the punch—grate it fine.
Dijon Mustard (1 tsp) – Adds bite without being overpowering.

MAKING IT YOURS (WITHOUT RUINING IT)

Add a pinch of cayenne to the flour for extra heat.
Use garlic mayo instead of homemade aioli if you’re in a rush.
Swap squid for prawns—they coat and fry the same way.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Coating fell off	Squid was too wet	Pat dry thoroughly with kitchen paper
Squid turned rubbery	Overcooked it	Fry just 1–2 mins per side—no more
Went soggy	Overcrowded the pan	Cook in batches with hot oil

HOW TO MAKE MARY BERRY’S CRISPY SQUID WITH AIOLI

1. Mix mayonnaise, lemon juice, garlic, and Dijon mustard in a bowl. Season and set aside.
2. On one plate, mix flour and paprika. On another, spread the semolina. Beat eggs in a bowl.
3. Pat squid rings dry and season. Coat in flour, dip in egg, then roll in semolina.
4. Heat 1 tbsp oil and half the butter in a large frying pan over high heat.
5. Fry half the squid for 1–2 minutes per side until golden. Remove and drain on kitchen paper.
6. Wipe the pan, add remaining oil and butter, and cook the rest.
7. Serve hot with aioli on the side and a wedge of lemon.

TIPS FROM MY KITCHEN

I always use tongs to coat the squid—it keeps my hands clean and the coating even.
I fry in two quick batches—rushing it all in one go makes the pan cool down too fast.
If I’m making this ahead, I keep the squid warm on a rack in a low oven—never on paper towels, or they’ll steam.

STORAGE + SERVING

Keeps: Up to 2 days in the fridge (but it won’t stay crispy).
Reheat: Best reheated in a hot oven—about 8 minutes at 200°C.
Serve With: Aioli, lemon wedges, and maybe a crisp salad or some chips if you’re feeling cheeky.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen squid?
A: Yes—just make sure it’s fully defrosted and patted very dry before coating.

Q: What’s a good substitute for semolina?
A: Fine polenta or cornmeal can work. Plain breadcrumbs at a pinch, but the crunch is different.

Q: Can I bake this instead of frying?
A: Not really. The coating doesn’t crisp well in the oven—it’s worth the quick fry.

Q: Can I make the aioli ahead?
A: Definitely—it keeps for 2–3 days in the fridge. Just give it a stir before serving.

Try More Recipes:

• Mary Berry Crispy Squid With Aioli
• Mary Berry Sweet Potato Fries