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!
Prep: 5 mins Total: 20 mins Yields: 6
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.
You might like more…
MORE SEAFOOD RECIPES:
- Mary Berry Potato Salad with Salmon and Prawns
- Jamie Oliver Miso Salmon with Green Tea
- Red Salmon Curry with Goji Berries
- Mary Berry Fish Pie
- Smoked Salmon and Prawn Risotto
Crispy Squid Mary Berry with Aioli
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
For the aioli:
- 115 grams 4 ounces mayonnaise
- Juice of ½ lemon
- 1 garlic clove finely grated
- 1 teaspoon Dijon mustard
Instructions
- 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.
