Spanish · Dinner
Fried Baby Squid
Baby squid cut into rings and tentacles, dredged in seasoned flour, and deep-fried until golden and crisp. Served hot with lemon wedges and a garlicky aioli for dipping. A tapas-bar staple across Spain, prized for its crunchy exterior and tender, briny interior.
$7
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
481Calories
22.9gProtein
31.2gFat
30.4gCarbs
1.1gSugar
1.7gFiber
998mgSodium
407mgChol
4.3gSat Fat
410mgPotassium
55mgCalcium
1.8mgIron
1.5mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the squid dry with paper towels and season lightly with salt. Mince the garlic clove and chop the parsley.
2
Whisk
In a shallow bowl, whisk together the flour, semolina, salt, and black pepper until evenly combined.
3
Dredge
Toss the squid pieces through the flour mixture, shaking off excess, until each piece is lightly coated.
4
Rest
Let the dredged squid sit on a wire rack for 10 minutes to set the coating.
5
Fry
Heat the vegetable oil in a deep pot over medium-high heat to 350°F; fry the squid for 2–3 minutes until golden and tentacles curl.
6
Drain
Lift the squid onto a paper-towel-lined plate with a slotted spoon and drain for 1 minute.
7
Build
Stir the mayonnaise, minced garlic, and lemon juice together until smooth.
8
Plate
Pile the fried squid on a plate, scatter parsley over, and serve with lemon wedge and aioli.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g baby squid, cleaned and cut into rings and tentacles
- 2/3 cup80g all-purpose flour
- 2 tbsp2 tbsp semolina
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 2 tbsp2 tbsp mayonnaise
- 22 small garlic clove
- 2 tsp2 tsp lemon juice
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley, for garnish
