Spanish-Style Fried Calamari
Ingredients
- 500 gLoligo vulgaris (cleaned and cut into rings)
- 150 gWheat flour (sifted)
- 2 pcEgg (yolks and whites separated)
- 100 mlBlonde beer (chilled)
- 1 tspBaking powder (powder)
- 750 mlSunflower oil (for frying)
- 1 pcCitrus limon (L.) Burm. f. (cut into wedges)
- 1 pinchGray sea salt
Method
Tender squid rings encased in a golden, puffed batter. The crispy exterior gives way to a soft center, perfectly balanced by a sharp squeeze of lemon.
- 1
Slice the squid tubes into 1 cm thick rings. Thoroughly dry each piece with a clean cloth or paper towel; moisture is the enemy of a good batter adhesion.
- 2
In a mixing bowl, combine the wheat flour, baking powder, and a pinch of salt. Separate the eggs. Whisk in the yolks and lager until the batter coats the back of a spoon smoothly.
- 3
Whisk the egg whites until stiff peaks form. Gently fold them into the batter using a spatula to ensure an airy texture that will puff up when fried.
- 4
Heat the sunflower oil to 180°C. Dredge the rings in flour, then dip into the batter. Drop into the hot oil. Once the crust is golden and crisp, drain on a wire rack. Serve immediately with lemon wedges.
Frequently asked questions
How do you get this dish right?
- Ensure the beer is ice-cold; the thermal shock with the hot oil guarantees a perfectly puffed crust.
- Do not overcrowd the fryer, otherwise the oil temperature drops and the squid becomes greasy.
How long does this dish keep?
Consume immediately to maintain crispness. Does not tolerate reheating well.
