Crispy Squid Mary Berry with Aioli
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!
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.
Notes
Mary’s Tips: Best enjoyed fresh. Aioli can be prepared up to 2 days ahead, but its flavour intensifies with time. Not suitable for freezing.