Crispy Squid With Capers Recipe

Name: Crispy Squid With Capers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: 2 lbs baby calamari; 1/4 cup capers; 1 cup all-purpose flour; 1 teaspoon sea salt; 3 cups vegetable oil; garlic aioli (for serving); lemon wedges (for serving); freshly ground black pepper (to taste, optional); sea salt (to taste, optional)

Elevate your tapas night or enjoy a delightful snack with this incredibly easy Crispy Squid with Capers recipe! The squid becomes perfectly crispy, and the salty capers add a burst of flavor. Served with a creamy garlic aioli and zesty lemon wedges, this dish is guaranteed to impress. Learn how to easily clean and prepare squid for a truly unforgettable culinary experience.

Prep Time 15 mins

Cook Time 15 mins

Calories 161 kcal

Protein 51g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crispy Squid With Capers

2 lbs baby calamari
1/4 cup capers
1 cup all-purpose flour
1 teaspoon sea salt
3 cups vegetable oil
garlic aioli (for serving)
lemon wedges (for serving)
freshly ground black pepper (to taste, optional)
sea salt (to taste, optional)

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How to Make Crispy Squid With Capers

In a sturdy plastic bag, combine 1 cup all-purpose flour, 1 teaspoon sea salt, and 1/4 cup capers (roughly chopped). Shake vigorously to coat.
Clean the squid: Remove the clear shaft from head to body. Gently pull the head away from the body to remove innards. Rinse the body under cold water and rub off any dark skin. Cut the head below the eyes, retaining the tentacles; discard the rest.
Cut the squid body into 1cm wide rings. Pat the rings and tentacles completely dry with paper towels.
Add the squid rings and tentacles to the flour-caper mixture in the bag. Shake until completely and evenly coated.
Deep-fry the squid in small batches in about 3 cups of hot oil (350°F/175°C) for 2-3 minutes, until golden brown and crispy. Don't overcrowd the pan.
Remove the fried squid with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
Season with sea salt and freshly ground black pepper to taste (optional).
Serve immediately with garlic aioli and lemon wedges.