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

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.

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. Check that the internal temperature of the calamari reaches 145°F / 63°C by inserting a food thermometer into the thickest part of a ring.

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

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

Frequently Asked Questions

What is the best way to fry calamari?

The best way to fry calamari is by using a light beer batter and frying in hot oil at 180°C (350°F) until golden and crispy.

How long does it take to fry calamari?

It takes about 3-4 minutes to fry calamari to a golden brown.

How can I make my calamari crispy?

Ensure the oil is hot enough, pat the calamari dry before battering, and avoid overcrowding the pot.

What should I serve with fried calamari?

Serve fried calamari with cucumber sauce, lemon wedges, and a crisp salad.

How do I store leftover calamari?

Store leftover calamari in an airtight container in the fridge for up to two days; reheat in an oven for best results.

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.