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Beer-Battered Fried Calamari with Cucumber Sauce
(10)
Rate this recipe
Preparation
25 min
Cooking
30 min
Servings
4
Nut-free
Categories
Ingredients
Cucumber Sauce
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
Calamari
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.
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