Calamari Fritti alla Birra (Beer-Battered Fried Squid)
Category: Main Courses (Secondi Piatti)
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Calamari (squid) | 800g |
| Fine salt (sale fino) | To taste |
| Chives (erba cipollina) | To taste |
| All-purpose flour (farina 00) | 100g |
| Light beer (birra chiara) | 100g |
| Extra virgin olive oil (olio extravergine d’oliva) | 1 tablespoon |
| Greek yogurt (yogurt greco) | 170g |
| Lime | 1 |
| Black pepper (pepe nero) | To taste |
| Peanut oil (olio di semi di arachide) | 500ml |
Instructions:
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Clean the Squid: Start by preparing the squid. Lay the squid on a cutting board. Using your hands, detach the head from the body. Carefully remove the transparent cartilage quill from the body.
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Remove the Skin: Gently peel off the skin from the body using a small knife. Also, remove the fins and discard.
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Prepare the Tentacles: Next, take the tentacles, and carefully remove the eyes. Set aside all the cleaned squid.
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Prepare the Sauce: In a bowl, combine the Greek yogurt with finely chopped chives. Add the zest of the lime and squeeze in 15g of lime juice. Stir in a tablespoon of olive oil, season with salt and black pepper to taste, and mix well. Set aside.
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Prepare the Batter: In a separate bowl, pour the all-purpose flour. Add the beer, and whisk until the mixture is smooth and free of lumps. This will form the batter for the squid.
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Heat the Oil: In a large, deep frying pan or wok, heat the peanut oil over medium-high heat. You can test the oilโs readiness by dropping in a small amount of batter; if it sizzles and rises to the surface, itโs hot enough for frying.
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Fry the Squid: Once the oil is hot, take the squid and dip it into the batter, ensuring itโs well-coated. Gently place the battered squid into the hot oil, using tongs or a slotted spoon to avoid splashing. Fry the squid for 2-3 minutes, or until the batter turns golden and crispy. You may need to fry the squid in batches to avoid overcrowding the pan.
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Drain the Squid: Once fried, remove the calamari from the oil and drain them on a paper towel-lined plate or tray to remove excess oil. Sprinkle with a pinch of salt.
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Serve: Arrange the calamari on a platter and garnish with fresh chives. Serve immediately with the lime yogurt dipping sauce on the side. Enjoy your crispy, golden Calamari Fritti alla Birra!
This Calamari Fritti alla Birra is a perfect balance of crunchy, light batter with the tender squid inside, paired beautifully with the tangy yogurt sauce that adds freshness to the dish. Ideal for a quick yet impressive main course or a snack to enjoy with friends, this recipe is sure to impress.
