Beer-Battered Fried Calamari with Cucumber Sauce

Name: Beer-Battered Fried Calamari with Cucumber Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 500 g calamari (cleaned and cut into rings); 1 cup all-purpose flour (divided); 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 250 ml beer (cold); vegetable oil (for frying); 1 cup Greek yogurt; 1 medium cucumber (grated and drained); 2 tbsp lemon juice; 1 tbsp dill (chopped); 1 clove garlic (minced); 1/2 tsp salt

35 min 4 servings Medium

All Recipes

Beer-Battered Fried Calamari with Cucumber Sauce

Crispy and golden beer-battered calamari complemented by a refreshing cucumber sauce.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Beer-battered fried calamari is a classic appetizer that pairs the light, crispy texture of the batter with tender squid. This dish brings a taste of the seaside to your table, making it perfect for entertaining or a casual night in. The cucumber sauce adds a refreshing contrast to the rich and savoury calamari. This tangy and creamy dip elevates the dish, offering a burst of flavour with every bite.

Ingredients

Servings

Calamari

Cucumber Sauce

Instructions

Prepare the Cucumber Sauce

In a bowl, combine Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, and salt. Mix well and refrigerate until ready to serve.

Pro tip: Ensure the cucumber is well-drained to avoid a watery sauce.

Prepare the Calamari

Pat the calamari rings dry with paper towels to remove excess moisture.

Pro tip: Drying the calamari helps the batter adhere better and prevents oil splatter.

Make the Batter

In a bowl, whisk together 1/2 cup flour, salt, black pepper, and paprika. Gradually add the cold beer, whisking until smooth.

Pro tip: Using cold beer helps create a lighter batter.

Coat the Calamari

Place the remaining 1/2 cup flour in a shallow dish. Dredge the calamari rings in the flour, shaking off excess, then dip into the beer batter.

Pro tip: Coating in flour first helps the batter stick to the calamari.

Heat the Oil

In a deep fryer or heavy-bottomed pot, heat vegetable oil to 180°C (350°F).

Pro tip: Use a thermometer to maintain a consistent frying temperature.

Fry the Calamari

Working in batches, carefully add the battered calamari to the hot oil. Fry for 3-4 minutes until golden brown and crispy.

Pro tip: Avoid overcrowding the pot to maintain oil temperature.

Drain and Serve

Use a slotted spoon to remove the calamari from the oil. Drain on a paper towel-lined plate. Serve hot with cucumber sauce.

Pro tip: Serve immediately to enjoy the calamari at its crispiest.

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Tips & Tricks

<ul><li>Ensure the oil is at the right temperature for a crispy finish.</li><li>Use cold beer to create a light and airy batter.</li><li>Pat the calamari dry to prevent excess oil splatter.</li><li>Serve immediately for the best texture and flavour.</li></ul>

Serving Suggestions

Serve the beer-battered fried calamari immediately after cooking for the best texture. Pair it with a crisp white wine or a cold beer to complement the flavours. Leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, place in a preheated oven at 180°C (350°F) until warmed through, about 10 minutes.