Beer-Battered Calamari with Garlic-Lemon Mayonnaise

Blogger Paula Kittelson from Blogging Foods shows you how to make a restaurant favorite at home with a recipe for crunchy calamari.

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Prep Time 30 min
Total Time 1 hr 20 min
Servings 4

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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Directions

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.