Beer Battered Fried Calamari with Cucumber Sauce
Back
Beer Battered Fried Calamari with Cucumber Sauce
Open in full-screen mode

Beer Battered Fried Calamari with Cucumber Sauce

Preparation
25 MIN
Cooking
30 MIN
Servings
4

Ingredients

Cucumber Sauce

Preparation

  1. In a deep fryer, preheat the oil to 180 °C (350 °F).
  2. In a small bowl, combine all the cucumber sauce ingredients. Refrigerate.
  3. In a bowl, whisk together the beer, 250 ml (1 cup) of flour, oregano, salt and pepper until the batter is smooth. Set aside.
  4. In a plate, combine the remaining flour and cracker crumbs. Set aside.
  5. Rinse and pat the calamari dry. Cut the bodies into 1-cm (1/2-inch) thick rings. Toss lightly, a few pieces at a time, in the flour mixture. Shake off any excess. Dip the calamari rings in the batter. Dredge again in the flour mixture.
  6. Fry the calamari for 1 to 2 minutes or until golden brown. Drain on paper towels. Serve hot.
  7. Serve with the cucumber sauce and lemon wedges.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum