I still remember the first time I tasted crispy squid at a local seafood restaurant. It was one of those rare moments when a dish completely took me by surprise. The crunch, the flavor, and the silky smoothness of the aioli that came with it-it was pure magic. Since that day, I’ve been on a quest to recreate that dish at home. After trying numerous recipes, I stumbled upon Mary Berry’s crispy squid recipe, which instantly became a favorite. It’s simple, reliable, and delivers every time.
In this post, I’ll walk you through Mary Berry’s crispy squid with aioli, a recipe that combines two of my favorite things: perfectly crispy seafood and a creamy, garlic-infused dipping sauce. You’ll be amazed at how easy it is to whip up a dish that feels both elegant and satisfying.
Mary Berry Crispy Squid With Aioli Recipe
When I first made this recipe, I wasn’t sure if it could match the taste of restaurant-quality squid. To my delight, it did-and exceeded my expectations. Mary Berry’s recipe brings together tender squid, coated in a crisp, golden crust and paired with aioli that enhances the dish without overpowering it. It’s a dish that works for any occasion, whether you’re entertaining guests or treating yourself to something special.
Here’s how you can make it at home!
Ingredients Needed
The ingredients are straightforward and easy to find at any grocery store, but they’re essential for achieving that perfect balance of flavor and texture.
- Squid: About 500g of squid, ideally cleaned and cut into rings.
- Plain flour: For the crispy coating.
- Cornflour: Helps make the batter light and crispy.
- Baking powder: A pinch of this will give the squid an extra crunch.
- Salt and black pepper: For seasoning the flour mix.
- Oil for frying: Sunflower or vegetable oil works best for deep frying.
- Garlic: Fresh garlic to make the aioli rich and flavorful.
- Egg yolk: This helps bind the aioli and adds creaminess.
- Lemon juice: For a zesty tang in the aioli.
- Olive oil: A good quality extra virgin olive oil is key to a flavorful aioli.
- Mustard: A small amount of Dijon adds a subtle depth to the aioli.
Equipment Needed
The right equipment makes a huge difference. Here’s what you’ll need:
- Deep frying pan or wok: A heavy pan ensures the oil stays at a consistent temperature while frying.
- Mixing bowls: You’ll need two-one for the squid coating and one for the aioli.
- Tongs or slotted spoon: For safely removing the squid from the hot oil.
- Kitchen paper towels: To drain any excess oil from the squid.
- Small bowl or food processor: For preparing the aioli sauce.
How To Make Mary Berry Crispy Squid With Aioli?
When I first made this dish, the process felt a bit intimidating. But the steps are surprisingly simple, and it’s mostly about getting the coating just right.
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Prepare The Squid
- Rinse the squid rings in cold water and pat them dry with paper towels. It’s important to get rid of any excess moisture to ensure the batter sticks and crisps up.
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Make The Coating
- In a bowl, mix the plain flour, cornflour, baking powder, salt, and pepper. You can adjust the seasoning here based on your preference, but don’t skip the baking powder-it makes a real difference.
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Coat The Squid
- Toss the squid rings into the flour mixture, ensuring each piece is evenly coated. I like to do this in small batches to make sure every ring gets a perfect, crispy coating.
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Fry The Squid
- Heat the oil in a deep frying pan or wok. You want it to reach around 180°C (350°F) for optimal frying. Fry the squid in batches for about 2-3 minutes until golden and crisp. Don’t overcrowd the pan!
- Once they’re done, place the squid on a plate lined with paper towels to absorb any excess oil.
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Make The Aioli
- In a bowl or food processor, combine the garlic, egg yolk, mustard, and lemon juice. Slowly drizzle in the olive oil while blending until the mixture emulsifies into a smooth, creamy aioli.
- Season with salt and pepper to taste.
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Serve
- Serve the crispy squid hot with a side of aioli for dipping. Garnish with lemon wedges if desired.
Recipe Variations
While Mary Berry’s version is simple and delicious, there are plenty of ways to tweak the recipe to suit your tastes:
- Spicy Squid: Add a pinch of chili powder or paprika to the flour mixture for an extra kick.
- Herbed Aioli: Mix in fresh herbs like parsley, basil, or thyme into the aioli for added flavor.
- Coconut Coating: For a tropical twist, you could swap part of the flour for desiccated coconut for a crunchy, slightly sweet coating.
- Gluten-Free Version: Use gluten-free flour and cornflour to make the dish suitable for those with dietary restrictions.
- Lemon Zest Aioli: Adding lemon zest to the aioli gives it a more vibrant, citrusy punch.
What Goes Well With Mary Berry Crispy Squid With Aioli?
When I first made this dish, I wasn’t sure what to pair it with. After some experimentation, I found that the crispy squid pairs beautifully with a variety of sides:
- Fresh Salad: A light, crisp salad with lemon and olive oil dressing balances out the richness of the squid and aioli.
- Garlic Bread: If you love garlic, this is a perfect side. It complements both the squid and aioli wonderfully.
- Roasted Vegetables: Think roasted cherry tomatoes, asparagus, or zucchini-simple, seasonal veggies that add freshness and color.
- Fried Rice: If you’re looking for something heartier, a serving of fried rice with vegetables and soy sauce is a fantastic match.
- Chilled White Wine or Beer: A crisp, cold glass of Sauvignon Blanc or a light lager pairs perfectly with the fried squid.
What I Have Learnt
Making Mary Berry’s crispy squid with aioli taught me several valuable lessons:
- Patience is Key: The squid must be dried thoroughly before coating to avoid soggy squid. A few extra minutes spent patting them dry makes a world of difference.
- The Right Oil Temperature: The oil needs to be hot enough to cook the squid quickly, but not so hot that it burns the coating. A thermometer helps here.
- Aioli Magic: While store-bought aioli is convenient, homemade aioli is incredibly easy to make and adds an extra level of luxury to the dish. It’s one of those small things that makes the whole recipe feel special.
- It’s All About the Dipping Sauce: The aioli is as important as the squid itself. Don’t rush it. Take time to blend it well for that creamy, smooth texture.
FAQs
What Ingredients Are Needed For Mary Berry’s Crispy Squid With Aioli Recipe?
The key ingredients for Mary Berry’s crispy squid with aioli recipe include fresh squid, flour, salt, pepper, and oil for frying. For the aioli sauce, you will need mayonnaise, garlic, lemon juice, and olive oil.
How Do You Prepare The Squid For Mary Berry’s Crispy Squid With Aioli Recipe?
To prepare the squid, first clean and slice it into rings. Then, season the squid with salt and pepper. Coat the squid rings in seasoned flour, making sure they are evenly covered before frying them in hot oil until golden and crispy.
Can I Make The Aioli In Advance For Mary Berry’s Crispy Squid With Aioli Recipe?
Yes, you can make the aioli in advance. Simply combine all the ingredients-mayonnaise, garlic, lemon juice, and olive oil-and store it in the refrigerator for a few hours or even overnight. This allows the flavors to meld together, enhancing the taste.