Mary Berry Crispy Squid With Aioli Recipe [Tips & Tricks]

If you’re looking for a dish that’s both delicious and easy to make, Mary Berry’s crispy squid with aioli is a must-try!

This recipe brings together tender squid coated in a perfectly crispy batter, paired with a creamy, flavorful aioli that’s the perfect balance of garlic and richness. Whether you’re planning a casual dinner or impressing guests at a dinner party, this dish is sure to be a hit. Plus, it’s quick to prepare, so you can spend less time in the kitchen and more time enjoying great food with loved ones!

Mary Berry Crispy Squid With Aioli Recipe

Ingredients Needed

To make Mary Berry’s crispy squid with aioli, the dish requires fresh, high-quality ingredients that blend perfectly together to create a deliciously crispy exterior and tender interior for the squid, complemented by a rich, garlicky aioli sauce. Here’s a detailed list of ingredients you’ll need to gather:

For The Crispy Squid

1. Fresh Squid (about 500g) – Opt for fresh, cleaned squid to get the best texture and flavor. If you’re using frozen squid, ensure it’s fully thawed and pat it dry before use to avoid excess moisture during frying.
2. Plain Flour (100g) – This is the main ingredient for dredging the squid. It creates a light, crispy coating that seals in the squid’s tenderness.
3. Cornflour (50g) – Cornflour (or cornstarch) helps to achieve an even crispiness. It gives the batter a delicate crunch without overpowering the squid.
4. Baking Powder (1 teaspoon) – This is optional but highly recommended as it adds air to the flour mixture, making the squid even crunchier when fried.
5. Paprika (1 teaspoon) – This brings a subtle smokiness and a slight kick of flavor. It also gives the squid a warm, golden color.
6. Salt and Black Pepper (to taste) – These basic seasonings will elevate the overall flavor of the squid and enhance its natural sweetness.
7. Vegetable Oil (for frying) – Use a neutral oil with a high smoke point, like sunflower or vegetable oil, to fry the squid at a high temperature without it burning.
8. Lemon (1, cut into wedges) – A squeeze of fresh lemon juice adds brightness and acidity that balances the rich, fried squid perfectly.

For The Aioli

1. Garlic Cloves (2-3) – Fresh garlic cloves are essential for the bold, aromatic flavor of the aioli. Adjust the number of cloves based on your personal taste.
2. Mayonnaise (200g) – The base of the aioli, giving it the smooth, creamy texture that pairs wonderfully with the crispy squid.
3. Lemon Juice (1 tablespoon) – Fresh lemon juice not only enhances the flavor but also provides a slight tang to contrast with the richness of the mayonnaise.
4. Olive Oil (2 tablespoons) – Adds richness and depth to the aioli while maintaining its creamy consistency.
5. Salt (a pinch) – A pinch of salt is important to balance the flavors and bring out the garlic and lemon notes.

Equipment Needed

To prepare Mary Berry’s crispy squid with aioli, you’ll need a few key tools to ensure the dish turns out perfectly. These are:

1. Sharp Knife – For cleaning and slicing the squid. A sharp knife helps make quick, clean cuts to avoid squashing the squid.
2. Chopping Board – A sturdy surface to work on while prepping the squid and chopping garlic for the aioli.
3. Two Bowls – One for the flour mixture to coat the squid and the other for mixing the ingredients for the aioli. A large bowl helps in tossing the squid evenly with the flour.
4. Whisk or Handheld Blender – This is used to mix the aioli to ensure the smoothest consistency, helping to incorporate the ingredients evenly.
5. Large Frying Pan or Wok – A deep frying pan or wok is essential for frying the squid. The wide surface allows the squid to fry evenly and quickly. It should be deep enough to hold enough oil for the squid to float while frying.
6. Tongs or Slotted Spoon – For safely lifting the squid out of the hot oil and draining the excess oil.
7. Kitchen Paper – To drain the fried squid, soaking up any leftover oil and keeping the crispy exterior intact.
8. Serving Plates – Serve the crispy squid with a bowl of aioli for dipping, and don’t forget to garnish with fresh lemon wedges for that extra zest.

How To Make Mary Berry’s Crispy Squid With Aioli

Making Mary Berry’s crispy squid with aioli is a relatively simple yet impressive process. Here’s a step-by-step guide to achieving the perfect crispy squid paired with a rich, garlicky aioli:

Step 1: Prepare The Squid

Begin by cleaning the squid if it’s not pre-cleaned. Remove the head, tentacles, and internal cartilage, then slice the body into rings, about 1-2 cm thick. Pat the squid dry with kitchen paper to ensure it fries properly and crisps up instead of steaming.

Step 2: Make The Flour Mixture

In a large bowl, combine the plain flour, cornflour, paprika, baking powder, salt, and black pepper. Whisk it all together to ensure the mixture is evenly blended. This is the dry mix that will create the crispy crust on the squid when it fries.

Step 3: Coat The Squid

Toss the prepared squid rings into the flour mixture. Shake the bowl gently to ensure the squid is coated evenly, but don’t overcrowd it as this could lead to clumping.

Step 4: Heat The Oil

In a large frying pan or wok, heat the vegetable oil over medium-high heat. You need enough oil to submerge the squid rings, so ensure the oil is deep enough.

The ideal frying temperature is around 180°C (350°F), so you can test the oil by dropping a small amount of flour in it. If it sizzles immediately, the oil is ready.

Step 5: Fry The Squid

Carefully add the coated squid rings to the hot oil, working in batches to avoid overcrowding. Fry them for 2-3 minutes until they turn golden brown and crispy.

The squid cooks quickly, so keep an eye on it to avoid overcooking, which can make the squid tough. Once fried, use tongs or a slotted spoon to remove the squid and place it on a plate lined with kitchen paper to drain the excess oil.

Step 6: Make The Aioli

While the squid is frying, prepare the aioli. In a bowl, combine the mayonnaise, crushed garlic, lemon juice, and olive oil.

Whisk everything together until the aioli is smooth and creamy. Season with a pinch of salt to taste. If you prefer a smoother aioli, you can blend it with a handheld blender for a finer texture.

Step 7: Serve

To serve, place the crispy squid on a platter with a generous bowl of homemade aioli on the side. Garnish with lemon wedges for squeezing over the squid, and you’re ready to enjoy this delicious appetizer or main course!

Expert Tips

1. Dry the Squid Thoroughly: One of the biggest mistakes when frying squid is not drying it enough. Excess moisture causes the coating to become soggy, so make sure the squid is as dry as possible before dipping it in the flour mixture.

2. Don’t Overcrowd the Pan: Fry the squid in batches to avoid lowering the oil temperature, which can result in greasy, soggy squid. A crowded pan will also prevent the squid from crisping evenly.

3. Ensure the Oil is Hot Enough: For perfectly crispy squid, the oil needs to be at the right temperature. If it’s too low, the squid will absorb too much oil and become greasy. If it’s too hot, the exterior will burn before the squid is cooked through.

4. Customize the Aioli: If you’re a fan of extra flavors, feel free to experiment with your aioli. Adding a teaspoon of Dijon mustard or a pinch of smoked paprika can add a new twist to the classic garlic aioli.

5. Don’t Overcook the Squid: Squid cooks very quickly. If left in the hot oil for too long, it becomes rubbery and tough. It only takes 2-3 minutes for a perfectly cooked piece of squid.

Mary Berry’s crispy squid with aioli is a show-stopping dish that balances texture, flavor, and freshness. The tender squid is perfectly coated in a crispy, golden crust, and the aioli brings a creamy, garlicky contrast that complements the rich, fried exterior.

With simple, fresh ingredients and a few expert tips, this dish is easy to recreate at home. Whether served as an appetizer or a main course, it’s sure to impress your guests with its delightful crunch and flavor-packed bite.

Easy Recipe Variations For Mary Berry’s Crispy Squid With Aioli

Mary Berry’s recipe for crispy squid with aioli is already a winning dish, but there are plenty of fun and easy variations you can try to mix things up depending on your taste preferences, dietary restrictions, or available ingredients. Here are a few delicious tweaks to elevate your crispy squid experience:

1. Spicy Crispy Squid: For those who love a bit of heat, add some cayenne pepper, chili powder, or smoked paprika to the flour mix for the squid coating. Alternatively, you could make a spicy aioli by mixing in a teaspoon of sriracha or a pinch of chili flakes to your garlic mayo. The combination of crispy squid with a spicy kick will definitely satisfy anyone craving bold flavors.

2. Asian-Inspired Crispy Squid: For a twist with a hint of Eastern flavors, try adding grated ginger and a dash of soy sauce to the batter. You can also sprinkle toasted sesame seeds over the crispy squid for extra texture and flavor. Serve this version with a soy-based dipping sauce or sweet chili sauce for dipping, adding an extra layer of tangy goodness.

3. Herbed Crispy Squid: If you want to bring some freshness to the dish, try adding finely chopped fresh herbs, such as parsley, thyme, or basil, to the flour mix. The herbs will infuse the squid with subtle, aromatic notes that complement the crispy coating perfectly. A squeeze of lemon juice or a sprinkle of lemon zest can also brighten the overall dish.

4. Gluten-Free Crispy Squid: For a gluten-free alternative, you can easily swap out the traditional flour for rice flour or a gluten-free flour blend. The rice flour provides a light, crispy coating that pairs wonderfully with the squid. If you prefer a more substantial crunch, you can even use crushed cornflakes or gluten-free panko breadcrumbs as the coating.

5. Crispy Squid with a Mediterranean Twist: Incorporate Mediterranean flavors by seasoning the squid with dried oregano, rosemary, and garlic before dipping them in the flour. A drizzle of olive oil over the finished dish or a side of tzatziki sauce instead of aioli would create a deliciously fresh and herby twist on the classic recipe.

By making these easy recipe variations, you can add new flavors to Mary Berry’s crispy squid with aioli and keep your meals exciting without too much additional effort.

Best Practices To Store Leftovers

If you’ve made a batch of crispy squid with aioli and find yourself with leftovers, it’s important to store them properly so they remain as fresh and tasty as possible. Here are some essential tips to ensure your leftovers stay delicious:

1. Storing the Squid: To preserve the crispy texture of the squid, it’s best to avoid storing it in an airtight container immediately after cooking. The moisture from the squid will cause the crispy coating to become soggy. Instead, place the squid on a wire rack or a plate lined with paper towels to absorb any excess oil. Once they’ve cooled to room temperature, store them in a container with a paper towel to help absorb any lingering moisture. If you’re keeping them for longer than a day, you can wrap the squid in foil and then store it in a zip-top bag for added freshness.

2. Reheating Tips: When reheating leftover crispy squid, the goal is to restore the crunch while ensuring the squid remains tender. The best method is to reheat them in a hot oven (around 180°C or 350°F) for about 10 minutes. This will allow the squid to re-crisp without overcooking. Alternatively, you can reheat them in an air fryer for a couple of minutes at 180°C, which will help them regain their crispy coating. Avoid using the microwave as it tends to make the squid chewy rather than crisp.

3. Storing Aioli: Aioli can typically be stored in the fridge for up to 2-3 days, as it contains fresh garlic and may lose its flavor or spoil faster than the squid itself. Store the aioli in an airtight container to keep it from absorbing other odors in the fridge. Be sure to check for any signs of spoilage before using the leftovers. If you want to keep the aioli fresh, you could even try making a smaller batch for each meal to avoid waste.

4. Freezing the Squid: If you’ve cooked too much and want to save it for a later date, freezing the squid is an option, but it’s important to note that the texture might change once thawed. To freeze the crispy squid, place it in a single layer on a baking sheet and freeze it until solid. Then, transfer the frozen squid to a zip-top bag or airtight container. To reheat, place them back in a hot oven or air fryer to help maintain their crispiness.

By following these best practices, you’ll be able to enjoy your crispy squid leftovers while maintaining as much flavor and texture as possible.

What Goes Well With Crispy Squid With Aioli

Crispy squid with aioli is a flavorful and versatile dish that pairs beautifully with a wide range of sides and accompaniments. Whether you’re looking for something light and refreshing or a more indulgent side, here are some ideas to elevate your meal:

1. Fresh Salad: A crisp, refreshing salad is the perfect way to balance the richness of the crispy squid and aioli. A simple mixed green salad with arugula, spinach, or rocket, drizzled with a light lemon vinaigrette, can add brightness to the dish. Alternatively, a Mediterranean-inspired salad with tomatoes, cucumber, red onion, Kalamata olives, and feta cheese offers a tangy and savory contrast to the squid.

2. Roasted Vegetables: Roasted vegetables, like zucchini, bell peppers, and asparagus, complement the crispy squid with their natural sweetness and savory flavor. The slight char on the veggies brings out their depth, which balances the squid’s texture and flavor.

3. French Fries or Crispy Potatoes: The classic combination of crispy squid and fries (or ‘chips’ as they’re known in the UK) is always a hit. The hot, golden fries offer a satisfying crunch and can be dipped in the aioli as a delicious accompaniment. For a twist, try serving with thinly sliced crispy roasted potatoes seasoned with garlic and herbs.

4. Bread: A warm, crusty baguette or a piece of focaccia bread can be the perfect vehicle for mopping up any leftover aioli. The bread adds an extra layer of texture and serves as a simple yet complementary accompaniment to the squid.

5. Lemon or Lime Wedges: Fresh citrus is a must when serving crispy squid. A squeeze of lemon or lime over the squid brightens the flavors and adds a zesty contrast to the rich, creamy aioli.

6. Coleslaw: A tangy, creamy coleslaw with a bit of crunch pairs perfectly with crispy squid. The slight sweetness and tanginess of the coleslaw provide a wonderful contrast to the salty, crispy squid.

7. Wine Pairing: To elevate your dining experience, a light and crisp white wine such as Sauvignon Blanc, Chardonnay, or a dry Riesling would pair wonderfully with crispy squid. For something a bit more adventurous, a light rosé or sparkling wine can also provide a refreshing contrast to the richness of the aioli.

Conclusion

Mary Berry’s crispy squid with aioli is a simple yet sophisticated dish that brings together the tender flavor of squid with the crunch of a crispy coating and the creamy goodness of aioli. Its versatility means that it can be customized in a variety of ways to suit personal preferences and dietary needs, from adding spice to incorporating Mediterranean or Asian influences. With a few easy modifications, you can reinvent the dish every time you make it.

To ensure your crispy squid leftovers stay as fresh as possible, it’s crucial to store them properly and follow the best practices for reheating, keeping both the squid and aioli at their peak. Whether you opt for a refreshing salad, crispy fries, or a tangy coleslaw on the side, there are plenty of perfect accompaniments to enhance the dish and create a balanced, satisfying meal.

No matter how you choose to enjoy it, crispy squid with aioli remains a crowd-pleasing favorite that’s as delicious as it is adaptable.

FAQs

What Ingredients Do I Need For Mary Berry’s Crispy Squid With Aioli?

To make Mary Berry’s crispy squid with aioli, you will need squid rings, flour (preferably plain flour), salt, pepper, vegetable oil for frying, and for the aioli, you’ll need garlic, egg yolks, lemon juice, olive oil, and salt. Fresh herbs, like parsley, can be added for garnish.

How Do I Prepare The Squid For Mary Berry’s Crispy Squid Recipe?

First, ensure the squid is cleaned and cut into rings or strips. Pat the squid dry with paper towels to remove excess moisture, which will help achieve a crispy texture when frying. If you’re using whole squid, you’ll need to slice and score the body and cut it into rings.

Can I Use Frozen Squid For This Recipe?

Yes, you can use frozen squid. Be sure to defrost it thoroughly and pat it dry with paper towels before cooking. Moisture in the squid will prevent it from becoming crispy, so removing as much water as possible is key.

What Type Of Flour Should I Use For The Crispy Coating?

Mary Berry’s recipe typically uses plain flour for the crispy squid coating. You can also add a pinch of cornflour to the flour mixture for an extra crispy texture, but plain flour works perfectly well on its own.

How Do I Make The Aioli For This Recipe?

To make aioli, whisk together egg yolks, garlic (either finely chopped or crushed), lemon juice, and salt in a bowl. Slowly drizzle in olive oil while whisking constantly to create an emulsion. Once thickened, taste and adjust with more salt or lemon juice if needed.

Can I Make The Aioli In Advance?

Yes, you can prepare the aioli in advance. It can be stored in an airtight container in the refrigerator for up to 2-3 days. Just be sure to give it a good stir before serving.

What Can I Serve With Mary Berry’s Crispy Squid And Aioli?

Mary Berry’s crispy squid with aioli can be served with a variety of sides, such as a fresh green salad, crispy fries, or even a tangy tomato salad. It also pairs wonderfully with a cold glass of white wine or a refreshing drink like lemonade.

How Do I Ensure The Squid Stays Crispy After Frying?

To keep the squid crispy, ensure the oil is at the right temperature (about 180°C or 350°F) when frying. Avoid overcrowding the pan to prevent the squid from steaming. Once fried, drain the squid on paper towels to remove excess oil.

Can I Substitute The Aioli With A Different Sauce?

Yes, if you prefer, you can substitute the aioli with other dipping sauces such as tartar sauce, sweet chili sauce, or a lemon-based dressing. However, aioli provides a rich, garlicky flavor that complements the squid perfectly.

How Long Does It Take To Make Mary Berry’s Crispy Squid With Aioli?

The preparation and cooking time for Mary Berry’s crispy squid with aioli is about 20-25 minutes. The squid takes only a few minutes to cook in hot oil, and the aioli can be made simultaneously or in advance.