Panko Calamari with Harissa Mayo

Crispy, Crunchy, Tender Calamari (squid rings) 

Just a few ingredients and easy to make. Crispy melt-in-the-mouth calamari with harissa mayo.

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But first, a quick story about my broken ankle - feel free to scroll past! 😩

So, I started writing this post on the morning of the 29th of September to finish it the next morning.

But later that day I slipped down the last two stairs indoors and broke my ankle in three places - yep three 😭 and ended up in the hospital.

Anyway, to cut a long story short, I needed an operation to put a plate and screws into my ankle to hold it together.

However, it was so swollen they couldn't operate until a week later because of the swelling.

Anyway, here I am just over 4 weeks later, and the plaster cast removed, the stitches removed and I now have a giant walking boot!😳

Hang on, this was supposed to be a short story, I am trying folks!

To sit at the PC as I am now is so painful, as my foot swells at an alarming rate (I'm supposed to have it elevated all the while).

Sooooo, there we have it. I have been posting little updates on my Glug of Oil Facebook page (should anyone want to see the pictures) they're not pretty, lol.

I'd best get on with the recipe before you all fall asleep!

Panko calamari ingredients

• 8-10 squid rings

• a pinch of sweet smoked paprika

• a pinch of salt

• vegetable oil for frying

• 3 tablespoons plain flour (all purpose)

• 5 tablespoons panko crumbs

• 1 egg

Get three plates and put the flour on plate one, and the egg on plate two.

Mix the salt with the paprika and panko and put onto plate three.

Dip the squid rings first into the flour, then the egg and finally into the bread crumbs.

No need to deep-fry!

Heat just enough oil to coat the bottom of a large non-stick frying pan until it's nice and hot.

Fry the squid for just 1 minute, then turn and cook for 2 minutes.

Remove from the pan and drain on kitchen paper before serving.

Harisa mayo ingredients

• 1 clove of garlic

• 6 heaped tablespoons of Hellmann's mayonnaise - Why Hellmann's? Because it's the best!

• 2 teaspoons rose harissa paste (expect to pay around £4 in any good supermarket) Amazon tends to be overpriced - just saying! 😉 

• ½ lemon - juice only

Make the harissa mayo

Peel and bash the garlic in a pestle and mortar with a little pinch of sea salt.

Then, muddle in the mayo.

Add 2 teaspoons of harissa, followed by the zest and juice from ½ a lemon, then mix well, taste and add a bit of lemon juice, if needed and set aside.

See, harissa mayo is really simple to make and it is DELICIOUS! 😋

What else can I serve with Harissa Mayo?

• As a dip for prawns (shrimp)

• As a dip for French fries

• Add a little more mayo to make it runnier and use it as a salad dressing

• On a burger bun with your favourite chicken burger recipe

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

panko calamari, harissa mayo, shallow fried crumbed calamari

starter, appetiser,

European

Yield: 2

Author: Jan Bennett

Panko Calamari with Harissa Mayo

Crispy, crunchy and tender calamari. Serves 2 as a starter or appetiser.

Prep time: 7 MinCook time: 3 MinTotal time: 10 Min

Ingredients

Ingredients for harissa mayo

• 1 clove of garlic
• 6 heaped tablespoons of Hellmann's mayonnaise
• 2 teaspoons rose harissa paste
• ½ lemon - juice only

• 8-10 squid rings
• 3 tablespoons plain flour (all purpose)
• 5 tablespoons panko crumbs
• 1 egg
• a pinch of sweet smoked paprika
• a pinch of salt
• vegetable oil for frying

Instructions

To make the harissa mayo

1. Peel and bash the garlic in a pestle and mortar with a little pinch of sea salt, then muddle in the mayo.
2. Add 2 teaspoons of harissa, followed by the zest and juice from ½ a lemon, then mix well, taste and add a little more lemon juice, if needed and set aside.

To make the squid rings

1. Get three plates and put the flour on plate one, and the egg on plate two.
2. Mix the salt with the paprika and panko and put onto plate three.
3. Dip the squid rings first into the flour, followed by the egg and finally into the bread crumbs.
4. Heat just enough oil to coat the bottom of a large non-stick frying pan until it's nice and hot.
5. Fry the squid for just 1 minute then turn and cook for a further 2 minutes.
6. Remove from the pan and drain on kitchen paper before serving.

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