Name: Beer-Battered Fried Calamari with Cucumber Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (80 g) English cucumber, seeded and diced; 1/4 cup (40 g) red onion, finely chopped; 1 garlic clove, very finely chopped; 1/2 cup (125 ml) mayonnaise; 1/4 cup (60 ml) plain yogurt; 1 tbsp (15 ml) whole-grain mustard; A few drops of Tabasco-style sauce; 1 341 ml bottle of pale ale; 1 1/2 cups (225 g) all-purpose flour; 1 tbsp dried oregano; 2 tsp salt; 1/4 cup (35 g) graham cracker crumbs; 1 lb (450 g) squid; Peanut, olive or canola oil, for frying

Preparation

Cucumber Sauce
- In a small bowl, combine all of the ingredients. Refrigerate until ready to serve.
Calamari
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
- In a bowl, whisk together the beer, 1 cup (150 g) of flour, oregano and salt until the batter is smooth. Season with pepper. Set aside.
- In a plate, combine the remaining flour and cracker crumbs.
- Rinse the squid and pat dry. Cut the bodies into 1/2-inch (1 cm) rings. Toss a few pieces at a time in the flour mixture, shaking off any excess. Dip the calamari rings in the batter. Dredge again in the flour mixture.
- Fry the squid for 1 to 2 minutes or until golden brown. Drain on the paper towels. Serve hot.
- Serve with the cucumber sauce and lemon wedges, if desired.

Beer-Battered Fried Calamari with Cucumber Sauce

Categories

Ingredients

Cucumber Sauce

Calamari

Preparation

Cucumber Sauce

Calamari

Personal Note