Crispy fried calamari & aïoli – The Cornish Fishmonger
Golden, crisp and irresistibly moreish, this classic seafood snack is perfect for sharing. The tender squid is lightly coated in a delicate batter with a hint of cayenne for subtle warmth, then...
Ingredients
- 500g squid tubes and tentacles, cleaned
- Vegetable oil, for deep-frying
- 50g plain flour
- 50g cornflour
- ¼ tsp baking powder
- Pinch of cayenne pepper
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