Spanish · Dinner
Fried Baby Squid Rings
Baby squid rings dusted in seasoned flour and fried until golden and crisp, served hot with a lemon wedge and garlic aioli. A classic Spanish tapas bar staple, this bar-style plate delivers a briny, crunchy contrast prized alongside cold beer or fino sherry as a shareable small bite.
$7
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
478Calories
29.4gProtein
27.8gFat
28.9gCarbs
1.6gSugar
1.5gFiber
915mgSodium
481mgChol
4.3gSat Fat
460mgPotassium
55mgCalcium
2.1mgIron
1.4mcgVitamin B12
10.5mgVitamin C
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the squid rings dry with paper towels and set aside. Whisk together the flour, cornstarch, salt, and pepper in a shallow bowl.
2
Build
Mince the garlic and stir it with lemon juice into the mayonnaise to make aioli. Refrigerate until serving.
3
Dredge
Toss squid rings through the seasoned flour mixture, shaking off excess, until evenly and lightly coated on all sides.
4
Fry
Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the squid for 90 seconds to 2 minutes until golden and just opaque.
5
Drain
Lift the rings onto a paper-towel-lined plate using a slotted spoon to drain excess oil.
6
Plate
Pile the squid rings on a plate, scatter parsley over the top, and serve immediately with lemon wedge and aioli.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g baby squid rings
- 2/3 cup86g all-purpose flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 2 clove2 clove garlic
- 6 tbsp80g mayonnaise
- 2 tsp2 tsp lemon juice
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp parsley
