Beer-Battered Calamari with Garlic-Lemon Mayonnaise

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



lb fresh squid bodies
cloves garlic, chopped
teaspoon lime juice
teaspoon salt
Freshly ground black pepper to taste

Beer Batter

cups Gold Medal™ all-purpose flour
tablespoon olive oil
1 1/2
teaspoons salt
teaspoon ground red pepper (cayenne)
Freshly ground black pepper to taste
cup cold regular or nonalcoholic beer
Vegetable oil for deep frying

Garlic-Lemon Mayonnaise

cup mayonnaise
clove garlic, peeled
Juice of 1/2 lemon
Salt and black pepper to taste
tablespoons chopped fresh basil leaves


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  • 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.



Expert Tips

Keep calamari warm on a cookie sheet in a 250°F oven while you’re frying the rest. Don’t overcrowd the pan while frying.

You can use this same beer batter and cooking method with any of your favorite seafood and vegetables.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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