Classic Calamari

One for your collection, this timeless calamari recipe is a classic way to cook squid
Classic Calamari
  • 2 people
  • 14 mins
  • 12 mins
  • 2 mins


Crush the garlic and grate the zest of the lemon. Chop the parsley and mix together with the mayonnaise. Set aside.

Cut the Cornish squid tubes into 0.5 cm hoops. Combine the flour, salt, cayenne and paprika in a bowl. Add the squid and toss through the flour. Remove the rings and shake off any excess flour.

Beat the eggs in another bowl and add the squid. Heat your fryer to 180C. Gently lift the squid rings out of the bowl allowing excess egg to run off. Lower into the hot oil and cook for two minutes. Drain on kitchen paper and serve immediately with the garlic and lemon mayonnaise and some lemon wedges.


  • For the calamari:
  • 200 grams Cornish squid
  • 50 grams plain flour
  • Pinch of salt
  • Pinch of cayenne pepper
  • Pinch of paprika
  • 1 large egg
  • 500 ml vegetable oil for frying
  • For the mayo:
  • 75 ml mayonnaise
  • 1 garlic clove
  • Half a lemon
  • Small bunch of parsely, chopped
  • 1 lemon for serving
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