Ingredients
Calamari
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1
lb fresh squid bodies
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2
cloves garlic, chopped
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1/2
teaspoon lime juice
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1/2
teaspoon salt
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Freshly ground black pepper to taste
Beer Batter
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2
cups Gold Medal™ all-purpose flour
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1
tablespoon olive oil
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1 1/2
teaspoons salt
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1/4
teaspoon ground red pepper (cayenne)
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Freshly ground black pepper to taste
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1
cup cold regular or nonalcoholic beer
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Vegetable oil for deep frying
Garlic-Lemon Mayonnaise
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1
cup mayonnaise
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1
clove garlic, peeled
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Juice of 1/2 lemon
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Salt and black pepper to taste
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2
tablespoons chopped fresh basil leaves
Steps
1
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.
2
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.
3
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.
4
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.
5
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