Ingredients

• 1 tbsp cornflour
• 2 tbsp semolina or polenta
• 1 tsp smoked paprika
• 200g/7oz squid (tubes and tentacles) when defrosted
• cut into rings
• vegetable oil
• for deep-frying
• ½ garlic clove
• crushed with salt
• to taste
• 4 tbsp mayonnaise

Directions

• 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.