Beer Battered Fried Calamari with Cucumber Sauce
Beer Battered Fried Calamari with Cucumber Sauce
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  • 1 341 ml bottle of pale ale
  • 1 1/2 cups (375 ml) all-purpose flour
  • 1 tablespoon (15 ml) dried oregano
  • 2 teaspoons (10 ml) salt
  • Pepper
  • 1/4 cup (60 ml) Graham cracker crumbs
  • 454 g calamari
    • Peanut, olive or
    • Olive oil for frying or
    • Canola oil for frying
  • Preparation
  • In a deep fryer, preheat the oil to 180 °C (350 °F).
  • In a small bowl, combine all the cucumber sauce ingredients. Refrigerate.
  • In a bowl, whisk together the beer, 250 ml (1 cup) of flour, oregano, salt and pepper until the batter is smooth. Set aside.
  • In a plate, combine the remaining flour and cracker crumbs. Set aside.
  • 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.
  • Fry the calamari for 1 to 2 minutes or until golden brown. Drain on paper towels. Serve hot.
  • Serve with the cucumber sauce and lemon wedges.
  • Description
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