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Prep Time : 15min
Cook Time : 5min
Course : Appetizer
Special : Caffeine-Free, Easy, High Protein, Lactose-Free, Quick, Sugar-Free, Vegetarian
Type of Prep : Deep Fry, Mix / Beat
Cuisine : U.S. Regional
Occasion : Christmas, Fall, Family Dinner, New Year's, Party, Spring, Summer, Winter
 
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Beer Batter Squid Recipe

From The Joy of Seafood by Patrice Boely (Barron's)

Fried calamari is a popular appetizer at restaurants. This version of fried squid uses a simple but flavorful beer batter. If you do not have a deep-fryer, simply use a deep, heavy skillet. Serve with condiment bowls of spaghetti sauce for dipping.

INGREDIENTS:

  • 2-1/2 pounds squid
  • 1-1/2 cups rye flour
  • 1 Tablespoon peanut oil
  • Salt and freshly ground black pepper
  • 2 cans or bottles of beer (12 ounces each)
  • 5 egg whites, beaten until stiff but not dry
  • 4 cups vegetable oil
  • 2 bunches curly parsley

PREPARATION:

To clean squid, remove purplish skin and separate head and tentacles from the body. Separate tentacles from the head and discard the head. Remove and discard the transparent quill from the body. Wash out the interior of the squid body. Dry on paper towels. Cut squid body into 1/2-inch-wide rings; leave tentacles uncut.

In a mixing bowl, combine flour, 1 tablespoon peanut oil, salt, and pepper and whisk to combine. Whisk in beer a little at a time. Carefully fold in the egg whites.

Heat oil in a deep-fryer to 375 degrees F. Dip the squid rings and tentacles into the batter and fry in the deep fat for 2-1/2 minutes. Drain on paper towels. Keep warm.

Dry the parsley very well and plunge into the deep fat for 20 seconds. Drain on paper towels. Arrange the squid in a ring on a large platter and top with the parsley. Serve hot.

Yield: 4 servings

Source: The Joy of Seafood by Patrice Boely (Barron's)
Reprinted with permission.

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