Crispy squid with garlic mayonnaise
An easy starter that everyone will love. Feel free to add other seasoning into your coating or mayonnaise.
For the crispy squid
For the garlic mayonnaise
For the crispy squid, mix the cornflour, semolina or polenta and paprika in a bowl.
Dip the squid rings and tentacles into the mixture, a few at a time, to coat completely.
Heat the oil into a deep, heavy-based saucepan until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot enough, fry the squid in batches for 1-2 minutes, flipping them once, until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
Meanwhile, for the garlic mayonnaise, stir the crushed garlic into the mayonnaise.
To serve, place the crispy squid onto a serving plate with the mayonnaise in a small bowl alongside.