BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by By Paula Kittelson
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
Nutrition Facts : Calories 780, Carbohydrate 53 g, Cholesterol 260 mg, Fat 10, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 0 g, TransFat 0 g
DEEP FRIED CALAMARI WITH GARLIC AND LEMON MAYONNAISE
Homemade crispy calamari is quick, easy and definitely worth the effort. Dip into creamy garlicky mayonnaise.
Provided by Jo Pratt
Categories Main course
Yield Serves 6-8 as a snack
Number Of Ingredients 10
Steps:
- For the mayonnaise, mix all the ingredients together and set aside.
- For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.
- While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.
- Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.
LEMON AND GARLIC SQUID
Make and share this Lemon and Garlic Squid recipe from Food.com.
Provided by English_Rose
Categories Squid
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Make slashes across squid using a sharp serrated knife - but don't cut all the way through.
- In a bowl, add olive oil, lemon juice and zest, garlic and half parsley. Season well with a pinch of sea salt and some freshly ground black pepper.
- Add squid and put to one side to marinate for at least 30 minutes
- Heat broiler to high, then sit squid on a roasting tray, put under the broiler and cook till squid begins to char slightly, about 5 mins each side.
- Toss over remaining parsley and serve with crisp lettuce leaves, garnished with onion rings and lemon wedges.
Nutrition Facts : Calories 151.5, Fat 13.9, SaturatedFat 1.9, Sodium 588, Carbohydrate 13.8, Fiber 5.3, Sugar 0.1, Protein 1.8
CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI
Absolutely yum! Do not overcook calamari otherwise it will be rubbery. Stick to the time frame below and you will be okay!.
Provided by ozzygirl
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking tray with baking paper.
- Cut calamari into 1 cm thick rings.
- Place flour, salt & pepper into a bowl, mix through.
- Beat eggs and water in a separate bow.
- Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
- Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
- Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
- Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
- Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
- Serve calamari with the garlic/lemon aioli, chips and salad.
Nutrition Facts : Calories 327.5, Fat 5.1, SaturatedFat 1.5, Cholesterol 304.3, Sodium 283.2, Carbohydrate 50.5, Fiber 1.5, Sugar 3.3, Protein 19.5
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