Appetizers & Snacks Recipes Seafood Main Dishes

Crispy Squid Mary Berry with Aioli

Name: Crispy Squid Mary Berry with Aioli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 75 grams (3 ounces) plain flour; ¼ teaspoon paprika; 175 grams (9 ounces) semolina; 2 eggs; 300 grams (10½ ounces) squid rings; 2 tablespoons sunflower oil; 75 grams (3 ounces) butter; 115 grams (4 ounces) mayonnaise; Juice of ½ lemon; 1 garlic clove, finely grated; 1 teaspoon Dijon mustard

by Caroline Sciberras November 14, 2023

written by Caroline Sciberras November 14, 2023

Coated in semolina and shallow-fried to golden perfection, these crispy squid rings from Mary Makes It Easy are paired with creamy garlic aioli for dipping. Unlike the deep-fried version commonly found in Mediterranean tavernas, this Mary Berry Squid Rings recipe skips deep frying. Experimenting with alternative approaches, this technique proves to be quite successful!

Jump to Recipe

Why you’ll like it

There are several reasons why you should give this Crispy Squid Mary Berry with Aioli recipe a try:

The combination of crispy squid and creamy aioli creates a perfect balance of flavours.
The addition of paprika adds a unique twist to the traditional squid recipe.
The semolina coating gives the squid rings an extra crunch, making them incredibly satisfying to bite into.
The aioli sauce complements the squid perfectly, adding a tangy and creamy element to the dish.
This recipe is quick and easy to make, perfect for a delicious weeknight dinner or a special occasion.

What is this Mary Berry Squid Rings and Aioli Recipe?

Crispy Squid Mary Berry with Aioli is a delicious seafood dish that features squid rings coated in a mixture of flour, paprika, and semolina. The squid is then fried until golden and crispy, resulting in a delightful crunch with every bite. The aioli sauce, made with mayonnaise, lemon juice, garlic, and Dijon mustard, adds a creamy and tangy element to the dish.

This recipe takes the classic crispy squid and aioli to the next level by incorporating Mary Berry’s touch. The addition of paprika to the flour mixture adds a subtle smoky flavour, enhancing the overall taste of the dish. The use of semolina as the final coating gives the squid rings an extra crispy texture, making them even more irresistible.

Ingredients

Plain flour – 75g (3oz) plain flour
Paprika – ¼ tsp paprika
Semolina – 175g (9oz) semolina
Eggs – 2 eggs
Squid rings – 300g (10½oz) squid rings
Sunflower oil – 2 tbsp sunflower oil
Butter – 75g (3oz) butter

For the aioli:

Mayonnaise – 115g (4oz) mayonnaise
Lemon juice – juice of ½ lemon
Garlic clove – 1 clove garlic finely grated
Dijon mustard – 1 tsp Dijon mustard

How to make squid rings with aioli

For the aioli. Combine the ingredients in a bowl, seasoning generously with salt and freshly ground black pepper.
For coating the squid rings. On a plate, mix the flour and paprika together. Place semolina on a separate plate. In a bowl, beat the eggs with a fork. Pat the squid rings dry, seasoning them well. Coat the squid in flour, dip in the beaten egg, and roll in semolina, ensuring all rings are thoroughly coated. Do this in batches, placing the coated rings on a plate lined with kitchen paper.
Fry the squid rings. In a large frying pan over high heat, heat 1 tablespoon of oil and half the butter. Fry half the squid until golden on both sides (about 1–2 minutes per side). Transfer to the plate lined with kitchen paper. Wipe the pan with kitchen paper and repeat the process with the remaining oil, butter, and squid.
Serve. Pile the crispy squid into a bowl and serve immediately, ideally with the aioli on the side.

Tips

Season the squid rings well before coating them to enhance the flavour.
Pat the squid rings dry with kitchen paper to ensure they become crispy during frying.
Do the coating process in batches to ensure each squid ring is well coated.
Use a large frying pan and high heat to achieve a golden and crispy texture.
Wipe the frying pan between batches to prevent any burnt residue from affecting the flavour.

Variations

Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
Replace the paprika with smoked paprika for a smoky flavour.
Experiment with different dipping sauces, such as sweet chilli sauce or tartar sauce.
Try using different seafood, such as prawns or calamari, instead of squid.

Serving crispy squid rings

This Crispy Squid Mary Berry with Aioli is best served straight away. You can present it as a main dish alongside a fresh salad or as a delicious appetizer for a seafood-themed meal. The aioli sauce can be served in a small bowl on the side for dipping. Enjoy the crispy squid rings with a squeeze of lemon juice for an extra burst of flavour.

Storing crispy squid rings and aioli

This recipe is not suitable for freezing. However, you can store any leftover aioli in an airtight container in the refrigerator for up to 2 days. Just keep in mind that the flavour will become stronger with time, so adjust the seasoning accordingly before serving.