Crispy Calamari with Sweet Chilli

Crispy Calamari with Sweet Chilli

By Cook's Academy


8 Count


493 Calories

Total Time

20 Mins


4 Servings


400g whole, cleaned squid

100g plain flour

Pinch white pepper

2 eggs, lightly whisked

3-4 tbsp sunflower oil (or to fill a pan to a depth of 5mm)

1 lemon, cut into wedges

Crème Frâiche Dip

3 tbsp Glenisk Crème Frâiche

2 tbsp sweet chilli sauce

From Glenisk

Organic Crème Fraîche Where to Buy

Nutritional Information (per serving)

Crispy Calamari with Sweet Chilli


  1. Make the dip by mixing together the crème frâiche and sweet chilli sauce, refrigerate.
  2. Wash the squid tubes thoroughly and pat them dry with kitchen paper.  Slice the tubes into rings.  
  3. Place the flour in a bowl and season with white pepper.  Place the eggs in a separate bowl.
  4. To shallow fry, heat the oil in a heavy based frying pan.  In small batches, dip a few squid rings into the egg and coat thoroughly.  Next dip them in the flour to coat fully.
  5. Fry the squid rings until golden on each side (fry in two to three batches, placing the cooked squid on kitchen paper between batches and keep warm).  
  6. Serve immediately with the crème frâiche dip and a wedge of lemon. 


Glenisk family portrait


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