Mary Berry’s Crispy Squid with Aioli is a vibrant, deliciously crunchy dish that has become a popular choice among seafood lovers. Combining the delicate flavor of squid with the crispy, golden texture achieved through frying, this dish is served with a creamy, garlicky aioli dipping sauce that adds a refreshing contrast. The crispy coating of the squid creates a satisfying crunch with every bite, while the aioli offers a cool, smooth complement that elevates the dish.
This recipe is a perfect appetizer, snack, or even a light meal for those who enjoy seafood. It’s a delightful choice for gatherings, impressing guests with both its flavors and the seemingly sophisticated touch of aioli. What makes Mary Berry’s version so appealing is her careful approach to seasoning and technique, ensuring that the squid remains tender inside while crisping up perfectly on the outside. The aioli is made from scratch, infusing fresh garlic and lemon into the mayo, which enhances the overall flavor profile.
The combination of crispy squid and garlicky aioli not only offers a delightful textural contrast but also a harmonious balance of savory and tangy flavors, making it a go-to dish for anyone looking to enjoy seafood in a refined yet approachable way.
Mary Berry’s Crispy Squid With Aioli Recipe
Ingredients Needed
To recreate Mary Berry’s Crispy Squid with Aioli at home, you will need the following ingredients, which are simple yet full of flavor:
For The Crispy Squid
- Fresh squid: Choose small to medium squid for the best texture. You’ll need about 500g of cleaned squid, which should be cut into rings or small pieces, depending on your preference.
- Plain flour: This will form the base of the crispy coating. You’ll need approximately 100g to coat the squid evenly.
- Cornflour: This helps in creating an ultra-crispy finish. Use around 50g for the perfect crunch.
- Baking powder: A teaspoon of baking powder can help lightening the coating, ensuring a crispy, airy texture.
- Sea salt: A good pinch of salt will help season the squid perfectly, enhancing its natural flavor.
- Freshly ground black pepper: For seasoning and adding a subtle heat to the crispy squid.
- Sunflower or vegetable oil: A neutral oil for frying. You’ll need enough to submerge the squid pieces and ensure an even, crisp fry.
For The Aioli
- Mayonnaise: The base of the aioli, about 150g. You can use a good-quality store-bought mayonnaise or make your own for a more authentic taste.
- Garlic cloves: Fresh garlic, finely grated or minced, is essential for the signature flavor of aioli. 2-3 cloves should do, but adjust to your taste.
- Lemon juice: Freshly squeezed lemon juice, about a tablespoon, to add brightness and acidity to balance the richness of the mayo.
- Olive oil: A drizzle of good quality extra virgin olive oil will enrich the aioli’s flavor.
- Salt and pepper: To taste, ensuring the aioli is seasoned perfectly to complement the squid.
Equipment Needed
You won’t need any specialized equipment to make Mary Berry’s Crispy Squid with Aioli, but there are a few essential items that will make the process smoother:
- Deep frying pan or wok: For frying the squid. A large, deep pan will allow you to fry the squid in batches, ensuring that they don’t overcrowd and maintain their crispy texture.
- Slotted spoon or tongs: To safely remove the squid from the oil once it’s golden and crispy.
- Mixing bowls: One for coating the squid with the flour mixture and another for preparing the aioli.
- Grater or garlic press: For finely grating the garlic to ensure its potent flavor infuses the aioli.
- Paper towels: For draining the fried squid and absorbing any excess oil.
- Measuring spoons and cups: For accurate measurements, particularly for the flour, cornflour, and seasonings.
- Serving platter: To display the crispy squid beautifully alongside a bowl of aioli.
Instructions To Make Mary Berry’s Crispy Squid With Aioli
The process of making Mary Berry’s Crispy Squid with Aioli is straightforward, though it involves a few steps to ensure everything is perfectly cooked and flavored. Here’s how to prepare this dish:
- Prepare the squid: Start by cleaning and slicing the squid into rings or bite-sized pieces. Pat them dry with a paper towel to remove any excess moisture, which will help the coating stick better.
- Make the flour mixture: In a large bowl, combine the plain flour, cornflour, baking powder, salt, and pepper. Mix well until evenly distributed. This dry mixture will form the crispy batter for the squid.
- Coat the squid: Add the squid pieces to the flour mixture and toss them gently to coat each piece evenly. Make sure the squid is well-coated but not overloaded with flour.
- Heat the oil: Pour enough oil into a deep frying pan or wok so that it covers the bottom by about 2-3 inches. Heat the oil over medium-high heat. To check if it’s ready, drop a small piece of the flour mixture into the oil-if it bubbles and crisps up immediately, the oil is hot enough.
- Fry the squid: In batches, fry the squid in the hot oil for 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the pan to maintain even cooking. Use a slotted spoon or tongs to remove the squid and place it on paper towels to drain.
- Prepare the aioli: While the squid is frying, make the aioli by mixing the mayonnaise, grated garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Stir until smooth and creamy. Adjust the seasoning if necessary.
- Serve: Arrange the crispy squid on a serving platter, and place the aioli in a small bowl for dipping. Garnish with a sprinkle of sea salt or fresh herbs, if desired, and serve immediately while the squid is still hot and crispy.
Tips And Tricks
To perfect Mary Berry’s Crispy Squid with Aioli, consider these helpful tips:
- Frying temperature: Maintaining the correct oil temperature is crucial. Too hot, and the squid will burn on the outside before cooking through; too cool, and the squid will absorb too much oil and become greasy. Aim for around 180°C (350°F).
- Do not overcrowd the pan: Fry the squid in small batches to ensure each piece gets enough space to crisp up. Overcrowding can lower the oil temperature and lead to soggy squid.
- Ensure squid is dry: Before coating the squid, be sure to dry it thoroughly with paper towels. Any excess moisture can cause the coating to slide off and affect the crispiness.
- Aioli flavor adjustment: If you love garlic, feel free to add more cloves to the aioli for a bolder flavor. You can also experiment with adding a teaspoon of Dijon mustard or a pinch of smoked paprika for a twist on the classic.
- Make ahead: The aioli can be made a few hours in advance and stored in the fridge, which helps the flavors to meld together. Just make sure to cover it well to prevent any garlic odors from transferring to other foods in the fridge.
Mary Berry’s Crispy Squid with Aioli is a delectable, mouthwatering dish that brings the perfect balance of textures and flavors to the table. The squid is crispy on the outside, tender on the inside, while the aioli adds a rich, garlicky creaminess that perfectly complements the lightness of the seafood. Whether served as a starter or a light main course, this dish is sure to impress.
With a few simple ingredients and basic equipment, you can recreate this restaurant-quality dish at home. Follow the tips to get the perfect crispy finish, and don’t forget to enjoy the dipping experience that makes this recipe so memorable. It’s the ideal way to indulge in seafood with a twist, offering a crispy, flavorful bite every time.
Easy Recipe Variations For Mary Berry’s Crispy Squid With Aioli
Mary Berry’s Crispy Squid with Aioli is a stunning appetizer or main dish, beloved for its crispiness, delicate flavor, and the rich creaminess of the aioli. However, what makes this dish even more versatile is the number of ways you can tweak and personalize it to suit your tastes, dietary needs, or regional influences.
1. Squid Substitutes
While squid is the star of the show, you can swap it out for other seafood options if squid isn’t available or if you want to explore different textures and flavors. Shrimp or prawns are an excellent alternative. The sweetness and firm texture of shrimp work beautifully with the crunchy coating. For those who prefer something more substantial, you could use white fish fillets like cod or haddock, cutting them into bite-sized pieces before frying. Even scallops, with their tender bite, can be substituted for a luxurious twist.
2. Different Coatings and Breading Techniques
Mary Berry’s original recipe calls for a light flour coating, often seasoned with salt and pepper. However, you can get creative with the breading. Try mixing breadcrumbs with parmesan cheese for an extra layer of savory richness. Or, for a more Asian-inspired touch, use panko breadcrumbs for a lighter, airier crunch. For those who want to add an herbal zing, you can incorporate dried herbs such as thyme, oregano, or parsley into the breading. If you’re looking for gluten-free options, simply swap out regular flour and breadcrumbs for gluten-free alternatives like rice flour and gluten-free panko.
3. Spice It Up
To elevate the dish, consider adding a spicy twist. A sprinkle of chili powder or paprika in the flour mixture can provide a mild heat. For those who crave something bolder, you can prepare a spicy aioli by mixing in sriracha sauce or chipotle chili powder, giving the creamy sauce a smoky and fiery flavor. If you’re a fan of zesty tang, a few dashes of lemon zest or a squirt of fresh lemon juice in the aioli can balance out the richness and offer a refreshing kick.
4. Flavorful Aioli Variations
While the classic aioli recipe is a smooth, garlic-infused mayonnaise, you can adapt it to complement your flavor profile. For a Mediterranean-inspired version, add roasted red peppers and blend them into the aioli for a sweet, smoky twist. To give it a fresh, citrusy lift, mix in some lime zest and a touch of coriander for a brighter flavor. A more earthy variation could feature a bit of truffle oil, giving the aioli a luxurious and indulgent depth.
5. Add Some Crunch with Veggies
Why not serve your crispy squid with a crunchy vegetable slaw on the side? You could make a tangy, refreshing slaw with shredded carrots, cabbage, and a zesty dressing made of rice vinegar and sesame oil. The crunch and acidity of the slaw will balance the richness of the fried squid and aioli perfectly. Alternatively, some crispy fried onions or thinly sliced cucumber ribbons drizzled with sesame seeds would add a fresh, crispy texture.
Storing Leftovers
If you happen to have any leftover Crispy Squid with Aioli, storing it properly is key to maintaining the texture and flavor. Like most fried dishes, squid tends to lose its crispness when stored, so it’s essential to follow the right steps for storage and reheating.
Storing the Crispy Squid
Start by letting the squid cool down to room temperature after cooking. Placing hot squid directly into a container can create condensation, which may make it soggy. Once cooled, transfer the squid to an airtight container lined with a paper towel to absorb any excess moisture. This will help keep it as crispy as possible. Store the container in the fridge for up to 2 days. Note that the texture of the squid may soften over time, but it should still be safe to eat.
Storing the Aioli
The aioli can also be stored separately. Pour any leftover aioli into an airtight container and store it in the refrigerator for up to 5 days. If the aioli thickens too much after chilling, simply stir in a little water or olive oil to bring it back to a creamy consistency.
Reheating the Squid
To revive the crispy texture of the squid, avoid using the microwave, as it can make the coating soggy. Instead, reheat the squid in a hot oven at 400°F (200°C) for about 5-10 minutes. Alternatively, you can reheat the squid in a skillet over medium heat with a bit of oil for 2-3 minutes on each side. This method will restore the crispy crunch, ensuring the dish stays as close to its original form as possible.
What To Eat With Mary Berry’s Crispy Squid With Aioli?
Mary Berry’s crispy squid with aioli is a fantastic stand-alone dish, but it also pairs beautifully with a variety of sides and accompaniments that complement its rich, crispy flavor. Here are some great ideas for what to serve alongside it:
1. Fresh Salad
A light, green salad with a tangy lemon vinaigrette is a perfect contrast to the richness of the squid. You can use mixed greens like arugula or baby spinach, or even go for something more exotic like watercress or mizuna. For added flavor, sprinkle in some feta cheese or goat cheese for a creamy touch.
2. Crispy Fries or Patatas Bravas
If you’re looking for more comfort food, crispy fries or Spanish-style Patatas Bravas would be an excellent match. The hearty potatoes, seasoned with paprika and served with a spicy tomato sauce, balance the delicate flavors of the squid and aioli while adding more substance to the meal.
3. Grilled Vegetables
Grilled vegetables, such as asparagus, zucchini, or bell peppers, bring a smoky, charred element that complements the crispiness of the squid. The earthy flavors from the vegetables pair beautifully with the creamy aioli, creating a balanced plate.
4. Rice Dishes
A light, fragrant rice dish would round out the meal nicely. Lemon rice or a simple pilaf would work beautifully, or you could even go for something more vibrant like a coconut rice infused with tropical flavors. The lightness of the rice provides a contrast to the fried squid, while also soaking up any extra aioli you have.
5. A Citrus Salad
For a refreshing bite, a citrus salad made with oranges, grapefruit, and pomegranate seeds could brighten the palate and add a fresh sweetness that contrasts well with the rich fried squid and garlicky aioli. A sprinkle of mint or basil would add a fragrant, herbal layer.
Conclusion
Mary Berry’s Crispy Squid with Aioli is a delightfully simple yet sophisticated dish, perfect for a wide range of occasions, from casual family dinners to elegant appetizers at a dinner party. The beauty of this dish lies in its adaptability – you can easily tweak the recipe to suit your tastes, dietary needs, or mood. Whether you stick to the original or explore different variations, the combination of the crispy squid and rich aioli is sure to impress.
For storage, proper techniques ensure that any leftovers remain enjoyable, and the dish can be served with a variety of sides to complement the flavors. From fresh salads to crunchy fries, there’s no shortage of options to create a well-rounded meal. So, whether you’re enjoying it for the first time or making it a regular in your kitchen repertoire, this dish is one that’s sure to be savored and loved by all who try it.
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 the following ingredients: fresh squid (cleaned and cut into rings), plain flour, cornflour, ground rice (for extra crispiness), salt, and pepper for seasoning. For the aioli, you’ll need garlic, egg yolk, Dijon mustard, lemon juice, olive oil, and a bit of salt. Some recipes may include parsley or chili flakes for garnish.
How Do I Achieve The Perfect Crispy Texture For The Squid In This Recipe?
The key to achieving crispy squid is in the batter and frying technique. Mary Berry’s recipe uses a combination of plain flour, cornflour, and ground rice, which gives the squid an extra crispy coating. Make sure the oil is hot enough before frying (around 180°C or 350°F), and avoid overcrowding the pan, as this can cause the squid to become soggy. Fry the squid in small batches for about 2-3 minutes until golden and crispy.
Can I Make The Aioli In Advance For Mary Berry’s Crispy Squid With Aioli?
Yes, you can definitely make the aioli ahead of time. In fact, it can be stored in the refrigerator for up to 2-3 days. However, it’s best to make the aioli fresh if you’re looking for the best flavor and texture. Just be sure to cover it tightly and keep it in an airtight container to preserve its quality. If it separates, give it a quick whisk before serving.
