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Prep Time30min
Total1hr20min
Servings4
Ingredients17
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Ingredients
Calamari
1
lb fresh squid bodies
2
cloves garlic, chopped
1/2
teaspoon lime juice
1/2
teaspoon salt
Freshly ground black pepper to taste
Beer Batter
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
Garlic-Lemon Mayonnaise
1
cup mayonnaise
1
clove garlic, peeled
Juice of 1/2 lemon
Salt and black pepper to taste
2
tablespoons chopped fresh basil leaves
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Instructions
Step
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.
Step
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.
Step
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.
Step
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.
Step
5
Serve calamari hot with Garlic-Lemon Mayonnaise.
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You can use this same beer batter and cooking method with any of your favorite seafood and vegetables.
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