Golden Calamari and Lemon-Herb Sauce
Serving Size / Yield
- 1 C. blonde beer
- 1 egg, beaten
- 1 1/2 C. flour
- 2 tsp. cornstarch
- 1 tsp. coriander seeds, ground
- salt and pepper
- 1 lb. fresh calamari, cleaned and cut into rings
- 3/4 C. mayonnaise
- juice of 1 lemon
- zest of 1 lemon
- 2 Tbs chives, chopped fine
- 1 tsp. mint, chopped
- 2 Tbs. parsley, chopped
- 1 Tbs. capers, drained and chopped
In a bowl, mix all the ingredients for the sauce together and refrigerate until ready to use. In a deep fryer, heat the oil to 350 degrees. In another bowl, mix the beer, egg, 1 C. flour, cornstarch, and coriander. Mix until it's smooth. Season with salt and pepper, then set it aside.
Dry the calamari well with a paper towel. Coat them with the remaining 1/2 C. flour. Coat a few rings at a time in the beer batter mixture. Fry for 1 to 2 minutes. Remove any excess oil and repeat until all the rings are fried.
Serve immediately with the lemon herb sauce.