Fried Calamari with a Crème Fraîche Dip Print


We can never resist this starter when we see it on a menu.  For a twist, why not add chilli or garlic to the seasoned flour? 

Serves 4


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 crème frâiche
2 tbsp sweet chilli sauce


  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. 

    When you buy squid, it normally comes as just the tubes.  If you can get the tentacles, cook them as per the recipe.  For many they are the most prized part.  Many Asian stores stock squid with tentacles in their frozen section. 


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