• 1 pound calamari rings
• 1/2 cup light beer
• 12 table spoons flour
• 2 table spoons corn starch
• pinch of salt, pinch of pepper
• 1 lemon for garnish
• oil for frying

• In deep bowl, mix 6 table spoons flour, salt, pepper, and corn starch. Slowly add beer, stirring gently until batter is smooth. Refrigerate for 30 minutes.
• Dry calamari rings.
• In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F.
• Toss a few calamari rings in the flour (6 TB spoons) until well-coated, shaking off excess, then coat completely with beer batter.
• Fry calamari in batches in hot oil until deep golden brown, for 3 minutes. Drain on paper towels.
• Serve calamari hot with lemon wedges and a side of marinara.

Print Friendly, PDF & Email