Beer-Battered Calamari

Delicately crisp on the outside, tender and springy inside. Beer lightens the batter, adds lift, and brings a subtle malty flavor that keeps the coating shatter-crisp without feeling heavy.

Serves

4 as an appetizer

Prep Time

20 minutes (plus 15 minutes batter rest)

Cook Time

10–15 minutes (in batches)

Ingredients

Calamari

• 1.5 lb cleaned squid (tubes and tentacles)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked or sweet paprika
• Zest of 1/2 lemon (optional, brightens)

Dry Dredge

• 1/2 cup all-purpose flour
• 1/4 cup fine cornmeal or rice flour (extra crunch)
• 1/2 tsp kosher salt

Beer Batter

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp paprika (or a pinch of cayenne for heat)
• 1 cup very cold beer (lager, pilsner, or Kölsch), plus 2–3 tbsp more as needed
• 1–2 ice cubes (to keep batter cold; remove before dipping)

For Frying

• 1.5–2 quarts neutral oil (peanut, canola, or sunflower)

To Serve

• Lemon wedges
• Sea salt or flaky salt
• Garlic-lemon aioli or marinara (optional)
• Chopped parsley (optional)

Why Beer Works

• Carbonation aerates the batter, creating tiny bubbles that fry into a light, crisp shell.
• Alcohol evaporates faster than water, helping the crust set quickly so the calamari stays tender.
• Malt adds gentle sweetness and toastiness that complements the squid. Use a cold, crisp lager or pilsner; avoid very bitter IPAs or dark stouts, which can taste harsh when fried.

Instructions

1. Prep the calamari

• Rinse and pat very dry. Slice tubes into 1/2-inch rings; keep tentacles whole. Toss with salt, pepper, garlic powder, paprika, and lemon zest if using. Set aside.

2. Make the dry dredge

• In a shallow bowl, mix flour, cornmeal/rice flour, and salt.

3. Mix the beer batter

• In a medium bowl, whisk flour, cornstarch, baking powder, salt, and paprika/cayenne.
• Whisk in 1 cup very cold beer until the batter flows like heavy cream. Add a splash or two more beer if needed. A few small lumps are fine—don’t overmix.
• Drop in 1–2 ice cubes to keep it cold. Rest the batter in the fridge for 10–15 minutes.

4. Heat the oil

• Pour oil into a deep, heavy pot to a depth of 2–3 inches. Heat to 350–360°F. Set a wire rack over a sheet pan for draining, and warm the oven to 200°F to hold batches.

5. Dredge and batter

• Working in batches, toss calamari in the dry dredge to lightly coat; shake off excess.
• Remove ice cubes from the batter. Dip dredged calamari into the batter, letting excess drip back. For extra craggy bits, lightly drag the edge across the bowl rim before frying.

6. Fry

• Carefully lower pieces into the hot oil without crowding. Fry 90 seconds to 2 minutes, turning once, until pale golden and crisp. Calamari cooks fast—don’t overdo it.
• Maintain oil between 340–360°F; adjust heat as needed.

7. Drain and season

• Transfer to the rack. Immediately sprinkle with sea salt. Keep earlier batches warm in the oven while you finish the rest.

8. Serve

• Pile onto a platter. Add lemon wedges, a sprinkle of parsley, and serve with aioli or marinara if you like.

Tips for Light, Crispy Batter and Tender Calamari

• Keep everything dry: Water fights crispness. Pat squid dry, and shake off extra dredge and batter.
• Cold batter is key: Chilled, carbonated beer + a short rest keeps the coating airy and delicate.
• Double starch = extra crunch: Cornstarch in the batter plus rice flour or cornmeal in the dredge helps shatter-crisp texture.
• Batter consistency: Aim for heavy cream. Too thick turns bready; too thin slides off. Adjust with tiny splashes of beer.
• Fry hot and fast: 350–360°F and no more than 2 minutes per batch keeps calamari tender.
• Don’t crowd the pot: Crowding drops oil temperature and softens the crust. Work in small batches.
• Season right away: Salt sticks best the second the calamari leaves the oil.
• Serve immediately: Beer batter is at its peak crunch in the first 10–15 minutes.

Quick Garlic-Lemon Aioli (Optional)

• 1/2 cup mayo
• 1 small garlic clove, very finely grated
• 1–2 tsp lemon juice
• 1 tsp olive oil
• Pinch of salt and pepper

Stir until smooth; adjust lemon and salt to taste.

Beer Notes

• Best choices: Ice-cold lager, pilsner, or Kölsch; a light pale ale adds a gentle hop snap.
• Nonalcoholic option: Use a very cold NA lager for the same carbonation and malt aroma; adjust thickness with a splash more as needed.