Squid Rings in Beer Batter

5 from 10 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dough:

  • 1 Egg, size M
  • 50 g Flour, type 405
  • 60 g Beer, type lager or pils
  • 50 g Pecorino, finely grated, alternatively mountain cheese
  • 1 pinch Salt
  • 1 pinch Pepper, black, fresh from the mill
  • 1 pinch Sugar, fine, white


  • 1,5 liter Frying oil

For dipping:

  • 6 tbsp Thousand Island Sauce

To garnish:

  • 2 Lettuce leaves, green, Lollo bionda
  • 1 Tomato, sliced
  • Flowers and leaves


  • Boil the fresh or thawed squid rings in lightly salted water in small portions until they have stretched (maximum 20 seconds). Remove immediately and dry on paper towels.
  • Break the egg and separate it. Process all ingredients from egg yolk to sugar into a sluggishly liquid dough. Fold in the whipped egg whites. Pull the rings through the dough and bake in the 210 degree deep frying oil until golden and serve hot.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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