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Classic Calamari

Classic Calamari
Image | Fish is the Dish © Copyright | Seafish

Recipe by

Cornish Fishmonger

The Cornish Fishmonger is a family run specialist online fishseller, involved in the fishing industry since its creation by Robert Clifford-Wing some thirty years ago.



For the Calamari:
200 grams squid
50 grams plain flour
Pinch of salt
Pinch of cayenne pepper
Pinch of paprika
1 large egg
500 ml vegetable oil for frying
For the mayo:
75 ml mayonnaise
1 garlic clove
Half a lemon
Small bunch of parsely, chopped
1 lemon for serving


Crush the garlic and grate the zest of the lemon. Chop the parsley and mix together with the mayonnaise. Set aside.
Cut the squid tubes into 2cm hoops. Combine the flour, salt, cayenne and paprika in a bowl. Add the squid and toss through the flour. Remove the rings and shake off any excess flour.
Beat the eggs in another bowl and add the squid. Heat your fryer to 180°C. Gently lift the squid rings out of the bowl allowing excess egg to run off. Lower into the hot oil and cook for two minutes. Drain on kitchen paper and serve immediately with the garlic and lemon mayonnaise and some lemon wedges.
Recipe by Seafish, Fish is the Dish.

Squid, European

Demersal Trawl

Celtic Sea

Squid are targeted by demersal trawls using smaller mesh sizes during certain times of year. This is a less selective method than jigging and trawl gear has an impact on the seabed and some issues with bycatch of non target species.

Hook and line


Handlining for squid with lures is also known as jigging. It is a selective low impact method that produces the finest quality fresh catch.

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