Snacks · Spanish

Crispy Fried Calamari with Garlic Mayo

Recipe by Sofia Romano

Pasta & Mediterranean · July 10, 2026

Golden, crunchy squid rings with a punchy garlic mayo dip and a squeeze of lemon. This Spanish classic comes together in about 20 minutes, and the trick is coating the flour with capers so every bite gets a salty little pop. Serve it fresh from the pan for the best crunch.

Crispy Fried Calamari with Garlic Mayo

Why you'll love this

Ready in about 20 minutes start to finish
Crunchy outside, tender inside
The garlic mayo dip does all the flavor work
Great for sharing as a starter or snack

EveryDayMeal recipe

Crispy Fried Calamari with Garlic Mayo

Prep

10m

Cook

12m

Total

22m

Serves

2

Level

Easy

Ingredients

300g squid, cleaned
200g plain flour
2 tbsp capers
1 clove garlic, peeled and crushed
5 tbsp mayonnaise
as needed vegetable oil, for frying
1 lemon, cut into wedges

Equipment

Large deep pan
Slotted spoon
Freezer bag
Kitchen paper
Sharp knife

Instructions

Slice the squid into rings about half a centimeter thick so they cook quickly and evenly. Tip the flour into a large freezer bag and season generously with salt and pepper, then add the capers and shake to combine.
Drop the squid rings into the bag and shake well until every piece is fully coated in the seasoned flour, which gives you that even, crisp crust.
Stir the crushed garlic into the mayonnaise and spoon it into a small serving bowl so the dip is ready before you start frying.
Pour oil into a large deep pan until it reaches about 7cm up the sides, keeping the pan no more than a third full so it cannot bubble over. Set over medium heat and warm it up.
Test the oil by dropping in a small piece of bread: it should sizzle steadily on contact, which means the oil is hot enough to crisp rather than soak the squid.
Lift a handful of squid from the flour, shaking off the excess, and gently lower into the oil. Fry for about 3 minutes until golden and crisp, then lift out with a slotted spoon onto kitchen paper to drain.
Repeat with the rest of the squid in batches so the pan stays hot, then serve straight away with the garlic mayo and lemon wedges.

Tips from the kitchen

Pat the squid dry before flouring so the coating sticks and the oil does not spit.
Fry in small batches to keep the oil temperature up, otherwise the squid turns soggy instead of crisp.
Do not overcook: squid gets rubbery fast, so 3 minutes is plenty.

Estimated nutrition per serving: 620 cal · 28g protein · 45g carbs · 35g fat

Make it your own

Add a pinch of smoked paprika or lemon zest to the flour for extra flavor.
Swap the garlic mayo for aioli or a squeeze of lemon aioli.
Use a mix of flour and cornflour for an even lighter, crispier crust.

Storing & make-ahead

Best eaten immediately while crisp. Leftovers keep in the fridge for up to a day, but they will lose their crunch. Reheat in a hot oven or air fryer for a few minutes to revive some crispness. Do not microwave, as the squid turns rubbery.

Good to know

Can I use frozen squid?: Yes, just thaw it fully and pat it very dry before coating so the flour sticks and the oil does not spit.
How do I stop the calamari being chewy?: Cook it fast and hot for around 3 minutes only. Overcooking is the main cause of rubbery squid.
What oil is best for frying?: A neutral oil with a high smoke point like vegetable, sunflower, or rapeseed oil works well.
Can I make it without a deep pan?: Yes, use any deep, heavy pan and only fill it a third full with oil for safety.

EveryDayMealeverydaymeal.com

Crispy Fried Calamari with Garlic Mayo

22 min · Serves 2 · Easy

Golden, crunchy squid rings with a punchy garlic mayo dip and a squeeze of lemon. This Spanish classic comes together in about 20 minutes, and the trick is coating the flour with capers so every bite gets a salty little pop. Serve it fresh from the pan for the best crunch.

Ingredients

300g squid, cleaned
200g plain flour
2 tbsp capers
1 clove garlic, peeled and crushed
5 tbsp mayonnaise
as needed vegetable oil, for frying
1 lemon, cut into wedges

Equipment

Large deep pan
Slotted spoon
Freezer bag
Kitchen paper
Sharp knife

Instructions

Slice the squid into rings about half a centimeter thick so they cook quickly and evenly. Tip the flour into a large freezer bag and season generously with salt and pepper, then add the capers and shake to combine.
Drop the squid rings into the bag and shake well until every piece is fully coated in the seasoned flour, which gives you that even, crisp crust.
Stir the crushed garlic into the mayonnaise and spoon it into a small serving bowl so the dip is ready before you start frying.
Pour oil into a large deep pan until it reaches about 7cm up the sides, keeping the pan no more than a third full so it cannot bubble over. Set over medium heat and warm it up.
Test the oil by dropping in a small piece of bread: it should sizzle steadily on contact, which means the oil is hot enough to crisp rather than soak the squid.
Lift a handful of squid from the flour, shaking off the excess, and gently lower into the oil. Fry for about 3 minutes until golden and crisp, then lift out with a slotted spoon onto kitchen paper to drain.
Repeat with the rest of the squid in batches so the pan stays hot, then serve straight away with the garlic mayo and lemon wedges.

Tips

Pat the squid dry before flouring so the coating sticks and the oil does not spit.
Fry in small batches to keep the oil temperature up, otherwise the squid turns soggy instead of crisp.
Do not overcook: squid gets rubbery fast, so 3 minutes is plenty.

Recipe by Sofia Romano, from EveryDayMeal · everydaymeal.com