Beer-Battered Calamari with Garlic-Lemon Mayonnaise

 

1

lb fresh squid bodies

2

cloves garlic, chopped

1/2

teaspoon lime juice

1/2

teaspoon salt

Freshly ground black pepper to taste

2

cups Gold Medal® all-purpose flour

1

tablespoon olive oil

1 1/2

teaspoons salt

1/4

teaspoon ground red pepper (cayenne)

Freshly ground black pepper to taste

1

cup cold regular or nonalcoholic beer

Vegetable oil for deep frying

1

cup mayonnaise

1

clove garlic, peeled

Juice of 1/2 lemon

Salt and black pepper to taste

2

tablespoons chopped fresh basil leaves

• 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 Serve calamari hot with Garlic-Lemon Mayonnaise.