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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I LOVE fried calamari! This is a very light beer batter, so you can actually enjoy the flavor of the seafood. Word to the wise: COVERED deep-frying works best here! I serve these with my Brown Sugar-Lemon Cocktail Sauce or Creamy Wasabi-Mustard Seafood Sauce. Ingredients:
1 1/2 lbs squid, cleaned and cut into 1 inch rings |
1/2 cup flour |
1 egg |
1/2 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/2 teaspoon garlic salt |
1/2 teaspoon black pepper |
6 ounces bottles beer |
2 cups vegetable oil (for frying) |
Directions:
1. Combine flour, egg, beer, onion powder, garlic powder, garlic salt and pepper.
2. Dip 4 to 5 squid rings into batter to coat.
3. Deep fry in hot oil (about 350 degrees F on a candy/fryer thermometer) until tender and golden brown, generally no more than 45 seconds to 1 minute.
4. Don't overcrowd or they will take longer to brown and squid will become tough.
5. Remove squid with slotted spoon on drain on paper towel.
6. Serve with a dipping sauce if you like, or drench in freshly squeezed lemon!
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