Deep fried calamari with garlic and lemon mayonnaise recipe
 Homemade crispy calamari is quick, easy and definitely worth the effort. Dip into creamy garlicky mayonnaise. vegetable oil, for deep frying250g/9oz plain flour½ tsp cayenne pepper½ tsp Spanish smoked paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead)½ tsp salt500g/1lb 2oz squid, cut into 5mm/¼in rings2 eggs, beaten vegetable oil, for deep frying 250g/9oz plain flour ½ tsp cayenne pepper ½ tsp Spanish smoked paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead) ½ tsp salt 500g/1lb 2oz squid, cut into 5mm/¼in rings 2 eggs, beaten 200ml/7fl oz mayonnaise1 garlic clove, crushed½ lemon, juice only 200ml/7fl oz mayonnaise 1 garlic clove, crushed ½ lemon, juice only Method For the mayonnaise, mix all the ingredients together and set aside.For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise. For the mayonnaise, mix all the ingredients together and set aside. For the mayonnaise, mix all the ingredients together and set aside. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute. While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag. While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.