Directions: |
Directions:Cut 3 cleaned tubes of squid into 1/2 inch (1.25 cm) slices to end up with your squid rings, add them into a casserole dish, making sure they´re all in a single layer, add in some cold milk, enough to just cover the squid rings and chill in the fridge for 30 mins
Meanwhile make the batter, crack in 1 egg into a large bowl, along with 1/2 tsp sea salt, whisk together, then add in 3/4 cup cold beer and whisk together, then add in 1 cup plain flour, add it in there a little at a time as you whisk together, once all the flour has been added and you end up with a light and creamy batter with no lumps, add to the fridge
After 30 minutes, remove the squid from the fridge, add 1/2 cup all-purpose flour into a casserole dish, along with 1/4 tsp sea salt, mix together, then transfer the squid rings into the casserole dish with the flour, coat the squid rings in the flour mixture
Heat a large fry pan with a medium-high heat and add in 1 cup sunflower oil
While the oil is heating, coat the squid rings in the batter
After heating the oil for 5 minutes, start adding the coated squid rings into the hot oil, making sure to shake off any of the excess batter and making sure they´re all in a single layer (cook in batches), after 1 1/2 minutes flip the squid rings to fry the other side, after another 1 1/2 minutes remove the fried calamari from the pan and transfer into a dish with paper towels, continue to cook the rest of the squid rings |
This recipe for calamari is from