QUICK CALAMARI WITH GARLIC MAYONNAISE

so quick, easy and amazingly delicious recipes for appetizers who must try

This is recipe by NIGELLA LAWSON. Featured in NIGELLA EXPRESS cookbook

                                  

Ingredients:

FOR THE CALAMARI

• 250 millilitres groundnut oil (or as needed depending on size of pan)
• 500 grams frozen squid (tubes and tentacles)
• 2 tablespoons cornflour
• 4 tablespoons semolina
• 2 teaspoons old bay seasoning (or use 1 teaspoon salt & 1 teaspoon Paprika)

FOR THE GARLIC MAYONNAISE

• ½ clove garlic
• 100 grams best-quality mayonnaise 

Preparation:

Heat the oil in a smallish saucepan and, while it's left to warm up, cut the thawed squid into 1cm/half inch rings.

• Put the cornflour, semolina and seasoning into a plastic freezer bag.
• Add the squid rings and tentacles and then toss to coat.
• When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
• Grate or crush the garlic into the mayonnaise, stir to mix, and then serve alongside the fried squid.
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