Beer-battered fried calamari

Name: Beer-battered fried calamari
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Calamari (squid) 1.8 lbs; Fine salt to taste; Chives to taste; Type 00 flour 0.8 cup; Blond beer 3.5 oz; Extra virgin olive oil 1 spoonful; Fine salt to taste; Greek yogurt 0.7 cup; Chives to taste; Lime 1; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste; Peanut seed oil 2 cups

it es fr de br

Difficulty: Average
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Michela Carta

Straight from the stunning coasts of southern Italy, beer-battered calamari is a really good twist on the classic fried squid. Really, it is something else. This dish stands out with its velvety beer batter that wraps each ring, giving it a crispy bite and a subtle aftertaste. In the coastal towns of Campania and Calabria, locals know—trust me—that a bit of beer makes the batter lighter, keeps the squid tender, and adds a unique flavor that sets it apart from the usual fried versions. It's way, way better. Unlike the traditional flour-dusted style, this fried calamari recipe offers a golden shell that stays light and not greasy, delivering a satisfying crunch with every bite. And you know what? The gentle beer flavor perfectly complements the natural sweetness of the squid, evoking memories of summer evenings by the sea. Pretty much like magic. Sometimes, you'll find this same method applied to totani, the squid's larger relatives, during family gatherings or local celebrations.

What really elevates this dish is the zesty calamari dipping sauce made from Greek yogurt, lime, and chives. Seriously good. This sauce adds a tangy kick that cuts through the richness of the crispy calamari, refreshing your palate and inviting you to indulge in more. Many believe—no question—it's the sauce that takes this homemade calamari to the next level, giving each bite an extra punch. Deep-fried to perfection, with a golden coating and moist squid inside, this seafood appetizer disappears in minutes once served. Perfect for a casual evening with friends or a unique weekend dinner. Also, the combination of airy beer batter and fresh, herby sauce makes this a standout beer batter recipe. In southern Italy, sharing plates of fried calamari like this is about enjoying good food, laughter and that unbeatable mix of crunchy and tangy flavors that keeps everyone reaching for more. Whether it's a festive occasion or a relaxed gathering, this dish brings a taste of the Mediterranean to your table, making every moment feel special. And here's the thing: you can't go wrong with that.

INGREDIENTS

Calamari (squid) 1.8 lbs (800 g)

Fine salt to taste

Chives to taste

for the batter: Type 00 flour 0.8 cup (100 g); Blond beer 3.5 oz (100 g); Extra virgin olive oil 1 spoonful; Fine salt to taste

for the yogurt sauce: Greek yogurt 0.7 cup (170 g); Chives to taste; Lime 1; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

for frying: Peanut seed oil 2 cups (500 ml)

Preparation

How to prepare Beer-battered fried calamari

To prepare the beer-battered fried calamari, first, clean the calamari. Lay them on a cutting board and detach the head from the mantle with your hands 1. Then remove the transparent cartilage quill from the latter 2 and rinse it well under running water 2. Transfer them back to a cutting board and gently remove the skin with a small knife 3.

Then also remove the fins 4 and cut the calamari into rings 5. Take the tentacles, remove the eye area 6 and the central beak by pushing it out.

Set the calamari aside and prepare the accompanying sauce. Pour the Greek yogurt into a bowl 7, add the chopped chives 8, the lime zest 9

and 15 g (about 1 tbsp) of lime juice 10. Add a tablespoon of oil 11, salt, pepper, and mix well 12.

Heat the oil and in the meantime prepare the batter by pouring the flour into a bowl 13, add a pinch of salt 14 and a tablespoon of oil 15.

Add the beer 16 and stir until you get a smooth batter 17. Then pour the well-drained calamari inside 18 and mix everything to ensure the batter adheres perfectly.

When the oil is hot, fry the calamari. You can use tongs to transfer them to the pan 19 to remove excess batter. Cook for 2-3 minutes until the batter is golden. Then drain them and transfer them to a tray lined with kitchen paper 20. Salt 21 and serve your beer-battered fried calamari with the Greek yogurt sauce.