Beer-Battered Calamari with Garlic-Lemon Mayonnaise



1 lb fresh squid bodies
2 cloves garlic, chopped
1/2 teaspoon lime juice
1/2 teaspoon salt
Freshly ground black pepper to taste

Beer Batter:

2 cups all-purpose flour
1 tablespoon olive oil
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
Freshly ground black pepper to taste
1 cup cold regular or nonalcoholic beer
Vegetable oil for deep frying

Garlic-Lemon Mayonnaise:

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


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.

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.

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.

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.

Serve calamari hot with Garlic-Lemon Mayonnaise.

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