John Myers
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Calamaris Deep-fried in Beer Batter with Garlic Mayonnaise
The perfect calamaris deep-fried in beer batter with garlic mayonnaise recipe with a picture and simple step-by-step instructions.
For the calamaris:
- 2 Pc. Squid tubes
- 150 g Flour
- 1 St. Egg
- 0,125 l Beer
- Coarse sea salt
- 1,5 l Oil or frying fat
For the mayonnaise:
- 75 ml Room temperature milk
- Cooking oil as required
- 1 toe Garlic fresh
- 1 pinch Sea salt from the mill
- 1 shot Vinegar
- 1 tsp Mustard medium hot
- First of all, the fresh or thawed squid tubes should be boiled under pressure in plenty of salt water in a pressure pot so that they are nice and tender afterwards. Cook gently for 15-20 minutes under full pressure.
- In the meantime, prepare the beer batter. To do this, first separate the egg. Then mix the flour with the egg yolk, the beer and a pinch of salt to form a dough. Beat the egg whites until stiff and fold into the batter.
- Drain the squid tubes and cut into rings. Heat the oil or frying fat to 160-180 degrees in a deep fryer or large saucepan. Pull the squid rings through the batter and gradually fry them in the deep fryer for approx. 2-3 minutes. Then remove it from the deep fryer with a slotted spoon and allow to drain on kitchen paper. Don’t fry too many rings at once to prevent them from sticking together.
- For the mayonnaise, put the milk in a narrow container, add the garlic, mustard, a pinch of salt and puree with a hand blender. Then slowly pour in the cooking oil while continuing to puree it until you get a creamy mayonnaise.
- Place a tablespoon of the mayonnaise on two plates and serve the calamari on top. We also had french fries and a fresh salad.
- TIP: If you add fresh salad with self-squeezed ziotron juice, you can add a little bit of abrasion from the skin to the mayonnaise, which will taste even fresher. Of course, only take an untreated lemon !!!
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