Crispy Squid Mary Berry with Aioli

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.

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.

What You Need

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

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.

How to make squid rings with aioli

1. For the aioli. Combine the ingredients in a bowl, seasoning generously with salt and freshly ground black pepper.
2. 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.
3. 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.
4. Serve. Pile the crispy squid into a bowl and serve immediately, ideally with the aioli on the side.

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 appetiser 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.

Health Info