Chilli Calamari with Home Fries & Garlic Mayo

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Salt, pepper and chilli seasoning is a firm favorite. Served with homemade oven-baked fries and easy garlic mayo, this recipe will make you ditch the takeout this weekend. Best of all, it’s quick and simple to make.

recipe updated Oct 8, 2019


  • Potato icon
    4 (about 692 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Black pepper icon
    Black pepper
    2 tsp (about 4.3 g)
  • Tonic water icon
    Tonic water
    400 ml (about 400 g)
  • Squid icon
    625 g (about 6 ¼)
  • Olive oil icon
    Olive oil
    ¼ cup (about 54.6 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Mayonnaise icon
    ½ cup (about 145.2 g)
  • Vegetable oil icon
    Vegetable oil
    3 cups (about 662.4 g)
  • All purpose flour icon
    All purpose flour
    150 g (about 1 ¼ cups)
  • Cornflour icon
    1 tbsp (about 7.95 g)
  • Chili flakes icon
    Chili flakes
    1 tsp (about 0.8 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Lemon icon
    4 wedges


  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Serving plate

Step preview

  1. Add potato, olive oil and salt & pepper to a clean large mixing bowl
  2. Toss with slotted spoon until combined
  3. Transfer potatoes to baking sheet
  4. Cook until light golden while stirring occasionally - approx 25 min, 200°C
  5. Add garlic clove and mayonnaise to a clean medium bowl
  6. Mix with tablespoon then set aside
  7. Add vegetable oil to a clean saucepan
  8. Heat - 190°C
  9. Add all purpose flour, cornflour, black pepper, chili flakes and sea salt to a clean large mixing bowl
  10. Pour tonic water into the batter quickly
  11. Dip squid into the batter quickly
  12. Fry until light golden
  13. Remove saucepan gently with slotted spoon
  14. Pat dry with paper towels
  15. Serve
  16. Garnish with lemon
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