Crispy Fried Squid

Imagine the sun-drenched island of Barbados. These incredibly crispy squid are just begging to be dipped in a simple, flavorful homemade chili mayonnaise: the famous Bajan Sauce. An appetizer that will transport you.

Calamar frit

Preparation

25 Minutes

Cooking

15 Minutes

Ingredients

Squid

• 340 g (3/4 lb) of whole squid

• 40 g of breadcrumbs (1/2 cup)

• 100 g (3/4 cup) unbleached all-purpose flour

• 100g (3/4 cup) of corn flour

• A pinch of sweet paprika

• A pinch of pepper

• A pinch of cayenne pepper

• A pinch of salt

• 2 egg whites

• Vegetable oil, for frying

• 1 lemon, to taste

Calamar frit

Spicy mayonnaise

• Mayonnaise

• Bajan sauce

Bajan sauce

Instruction

• Preheat the oil in the fryer to 180°C (356°F). Place absorbent paper on a tray.

• Caribbean Breadcrumbs: In a first bowl, mix the flours, breadcrumbs, sweet paprika, cayenne pepper, salt and pepper.

• In a second bowl, lightly whisk the two egg whites to obtain a foam.

• Dip the calamari rings first in the egg whites, then coat them well with the breading mixture. Shake off the excess.

• Sauce preparation: In a small bowl, mix the mayonnaise and 2 tablespoons of Ma'am Caribbean Bajan Sauce. Refrigerate.

• Deep frying: Heat vegetable oil in a deep fryer or deep pan to 180°C.

• Fry the calamari in small batches for 1 to 2 minutes, until golden brown and very crispy. Drain on paper towels.

Serve immediately with lemon wedges and spicy Bajan sauce for a successful Spicy Bajan Swim.