I prefer to eat a massive amount of this, and nothing else, rather than have it more meanly as a starter. But it would happily stretch to four people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.


  • For the crispy squid

  • 250 ml groundnut oil or enough to one-third fill a deep heavy-based pan

  • 1 tablespoon Cornflour

  • 2 tablespoons Semolina

  • 1 teaspoon Old Bay Seasoning available from some specialist shops and online stores, or use a mixture of salt and ground paprika

  • 250 g frozen Squids tubes and tentacles, to give 200g/7oz when defrosted, cut into 1cm/1/2in rings

  • For the garlic mayonnaise

  • 0.5 Clove Garlic crushed, to taste

  • 4 tablespoons best quality mayonnaise


  • For the crispy squid :

  • 1.

    For the crispy squid, place the oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  • 2.

    While the oil's heating, place the cornflour, semolina and seasoning into a plastic freezer bag.

  • 3.

    Add the squid rings and tentacles to the bag and shake gently to coat the squid completely.

  • 4.

    When the oil is hot enough, fry the squid in batches until golden and crisp - a couple of minutes per batch is all you should need. Remove from the oil with a slotted spoon and drain on kitchen paper.

  • For the garlic mayonnaise:

  • 1.

    Meanwhile, for the garlic mayonnaise, stir the crushed garlic into the mayonnaise.

  • 2.

    To serve, place the crispy squid onto a serving plate with the mayonnaise in a small bowl alongside.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1389kj
  • Fat Total 139g
  • Saturated Fat 12g
  • Protein 21g
  • Carbohydrate 15g
  • Sugar 0g
  • Sodium 224mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website:

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
1 comment • 3 ratings
Please login to comment
Posted by heppigirlReport
Worked perfectly, the squid was tender and crispy and delicious. I was really surprised at how yummy and easy this was. This was the first Nigella recipe I tried, and it made me an instant convert. Also great if you're having a grazing meal together with some salads and dips for those hot summer evenings.