Using cornflour in the batter is a great way to ensure extra-light and crispy results. Serve with this flavour-packed chorizo mayo, or just regular mayo if you prefer.
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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
516
Ingredients
FOR THE CHORIZO MAYO
50g
cooking chorizo, diced
2
smoked garlic cloves, sliced
250g
mayonnaise
Juice 1/2 lemon, plus extra wedges to serve
FOR THE CRISPY SQUID
75g
cornflour
50g
plain flour, plus extra to coat
1tsp.
baking powder
11/2tsp.
flaked sea salt
150ml
sparkling water
500g
cleaned squid, cut into chunky rings
Vegetable oil, to deep-fry
Directions
Step 1To make the chorizo mayo, fry the chorizo in a pan with the garlic over low-medium heat for 3-4min, until the chorizo has released its oil and starts to crisp. Set aside to cool, then blitz in a mini food processor with the mayonnaise and lemon juice. Season, cover and chill until needed.
Step 2For the squid batter, put the dry ingredients in a bowl with 1tsp coarsely ground black pepper and stir to combine. Gradually add the sparkling water, whisking continually, until you have a smooth batter. Set aside to rest in the fridge for at least 30min.
Step 3Pat the squid dry with kitchen towel, then toss in a little extra flour to coat. Pour oil into a deep pan so it’s 1/3 full and heat until hot (test with a cube of bread – it should turn golden in 15-20sec). Add the floured squid to the batter, shake off excess and fry in batches for 2-3min, until golden and crisp, separating pieces with the tip of a knife if they’re sticking together. Remove with a slotted spoon to a plate lined with kitchen towel. Repeat with remaining squid. Serve hot with the mayo for dipping.
If you fancy making your own mayonnaise, check out our handy guide.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
