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Home > Recipes > Calamari Recipes > Beer-Battered Calamari w/ Garlic-Lemon Mayo



  • 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 Gold Medal™ 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Serve calamari hot with Garlic-Lemon Mayonnaise.

    Recipe courtesy of Betty Crocker