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This recipe is classed as easy

Rating 3.48 / 5 (54 votes)

Prep time:
10 min
Cook time:
15 min

Ready in minutes, Sam and Eddie Hart's deep-fried squid make for irresistible finger food


1. Preheat the oil in a deep fat fryer to 180C. Rinse the squid and carefully pat dry with kitchen paper. Cut the squid into 1.5cm rings and set aside, with the tentacles.

2. Tip plenty of flour (or mixed flour and breadcrumbs) into a large bowl. Toss a large handful of squid in the flour to coat, gently shake off excess and then carefully add to the hot oil. Deep-fry in batches for 3 minutes or until crisp and golden.

3. Remove the squid and drain on kitchen paper. Repeat this, cooking the remaining squid in batches.

4. As soon as all the squid is cooked, sprinkle with a little salt and lemon juice. Serve with the remaining lemon wedges.

For more Spanish flavours, take a look take a look at our Spanish tapas recipes.


  • vegetable oil, for deep-frying
  • 500 g squid, cleaned (ask your fishmonger to do this)
  • Spanish frying flour, (see Cooks Tips)
  • generous pinch sea salt
  • 1 lemon, cut into wedges, to serve

Tips and suggestions

If possible, buy whole squid with the skin intact and get your fishmonger to clean it for you. A shiny, pink speckled skin is a good indication of freshness.

To dust the squid, we use a special flour from Southern Spain called 'farina especial para freir', which you can buy from good Spanish delis. If unavailable, substitute with equal amounts of plain flour and breadcrumbs mixed together.

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Latest Comment


Brilliant. Waitrose have baby squid on their deli counter which have been previously frozen but are cleaned. I managed to get a 1Kg bag of frozen by asking the assistant. This now sits in my freezer at home. Defrost what you need whenever. Add a good twist of black pepper to the flour. A deep fat frier is very useful. Finish with a squeeze of lemon.

head chef Mike head chef Mike  Posted 14 Sep 2012 2:11 PM

made for my daughter she loved it very good recipe

DeborahL3169 DeborahL3169  Posted 28 Dec 2010 9:14 PM

Quick and delicious, added some ground chilli flakes which gave it a lovely background and served with a watercress and spinach salad with sliced chalotte onion, olive oil and balsamic - absolutely scrummy!

MikeH6954 MikeH6954  Posted 04 Nov 2009 8:40 PM