Best 5 Batter For Squid Rings Recipes

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Embark on a culinary adventure with our tantalizing selection of batter recipes, meticulously crafted to transform tender squid rings into crispy, golden-brown delicacies. Dive into the classic beer batter, where the malty flavors of your favorite brew infuse each bite with a satisfying crunch. Experience the zesty tang of our lemon-herb batter, a refreshing twist that brightens up the squid's natural sweetness. For a touch of heat, our spicy batter delivers a fiery kick that will ignite your taste buds. And for those seeking a gluten-free option, our almond flour batter provides a delightful alternative, ensuring everyone can savor the crispy goodness of squid rings. So, gather your ingredients, prepare your taste buds, and let's embark on a delectable journey into the world of battered squid rings!

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY CALAMARI RINGS



Crispy Calamari Rings image

Lightly battered calamari with a kick. Delicious appetizer and ready in minutes! Serve with marinara or your favorite sauce for dipping.

Provided by nbrock_85

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 4

Number Of Ingredients 14

4 cups vegetable oil for frying
1 pound squid, cleaned and sliced into rings
1 tablespoon garlic powder
½ tablespoon onion powder
½ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground white pepper
½ cup all-purpose flour
1 lemon, cut into wedges
¼ cup marinara sauce, warmed

Steps:

  • Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
  • Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
  • Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 26.7 g, Cholesterol 230.4 mg, Fat 29.4 g, Fiber 2.7 g, Protein 18.7 g, SaturatedFat 4.6 g, Sodium 557.5 mg, Sugar 2.3 g

BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE



Beer-Battered Calamari with Garlic-Lemon Mayonnaise image

Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.

Provided by By Paula Kittelson

Categories     Side Dish

Time 1h20m

Yield 4

Number Of Ingredients 17

1 lb fresh squid bodies
2 cloves garlic, chopped
1/2 teaspoon lime juice
1/2 teaspoon salt
Freshly ground black pepper to taste
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
1 cup mayonnaise
1 clove garlic, peeled
Juice of 1/2 lemon
Salt and black pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • 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.

Nutrition Facts : Calories 780, Carbohydrate 53 g, Cholesterol 260 mg, Fat 10, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 0 g, TransFat 0 g

DEEP-FRIED CALAMARI RINGS



Deep-Fried Calamari Rings image

Home made calamari rings. This recipe is super easy to make and simply delicious!

Provided by Shelby

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon paprika
¼ teaspoon ground black pepper
1 teaspoon garlic powder
6 cups vegetable oil for frying
12 ounces frozen calamari rings, thawed and drained
salt to taste
2 tablespoons cocktail sauce, or to taste
1 lemon, quartered

Steps:

  • Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
  • Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 31.5 g, Cholesterol 170.3 mg, Fat 38.4 g, Fiber 1.3 g, Protein 15.3 g, SaturatedFat 5.5 g, Sodium 1503 mg, Sugar 1.4 g

FRIED CALAMARI



Fried Calamari image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 16

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
  • Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

TEMPURA SQUID



Tempura squid image

Roy Brett's crunchy tempura squid makes a great sharing dish. You can prep your squid in advance and keep it in the fridge until you're ready

Provided by Roy Brett

Categories     Snack, Starter

Time 1h

Number Of Ingredients 16

3 medium squid
vegetable oil , for frying
1 lime , to serve
50g light brown sugar
40ml lime juice (about 3-4 limes)
40ml nam pla fish sauce
2 red chillies , finely chopped
4 garlic cloves , finely chopped
30g ginger , finely chopped
50g roasted cashews or peanuts, finely chopped
½ small pack coriander , chopped (use rest below)
70g cornflour
30g plain flour
80ml sparkling water , chilled
small handful crushed ice
½ small pack coriander , chopped

Steps:

  • To prepare the squid, reach inside the body and gently release the inners. Carefully pull the tentacles, trying to bring all of the inners away from the body, with the ink sac intact (don't worry if it doesn't stay intact, it just makes for cleaner preparation if it does).
  • To prepare the tentacles, cut just above the eyes and halve any long tentacles - keep them whole if they aren't too long. Discard the inners and head.
  • Remove the quill from inside the body (reach inside and it will come away easily - it looks like a piece of plastic) and discard.
  • With your fingers, remove the wings from either side of the squid's body. Pull off and discard the skin from the wings and body, setting these aside.
  • Prepare the body. You will see a line where the quill sat - simply run a sharp knife along that line to open up the body. Score the inside part of the body and slice into bite-sized pieces. Rinse the tentacles, wings and body well, then transfer to a bowl of ice-cold water, ready for cooking.
  • To make the dipping sauce, dissolve the sugar in the lime juice and fish sauce. Mix in the chilli, garlic, ginger and nuts, and set aside.
  • To make the batter, mix the flours with a pinch of sea salt and a pinch of freshly ground white pepper. Whisk in the sparkling water and crushed ice, then fold in the coriander.
  • Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half-full) to 180C, or until a piece of bread browns in about 45 secs. Drain the squid, tip into the batter and mix well. Fry in two batches, rubbing the squid gently with your fingers as it enters the hot oil, to separate the pieces. Cook for 2-3 mins until crisp and lightly coloured, then drain on kitchen paper and season.
  • Add the coriander to the dipping sauce and pour into a little dish. Pile the squid around it and squeeze over the lime juice.

Nutrition Facts : Calories 469 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium

Tips:

  • To make the perfect batter for squid rings, use a combination of flour, cornstarch, baking powder, and salt. This will create a light and crispy batter that will adhere to the squid rings.
  • Use cold beer or sparkling water in the batter. This will help to create a light and airy batter.
  • Do not overmix the batter. Overmixing will make the batter tough.
  • Dip the squid rings in the batter and then fry them in hot oil until golden brown. Do not overcrowd the pan, or the squid rings will not cook evenly.
  • Serve the squid rings with your favorite dipping sauce, such as tartar sauce, marinara sauce, or ranch dressing.

Conclusion:

Making the perfect batter for squid rings is easy with the right ingredients and techniques. By following these tips, you can create a light, crispy, and delicious batter that will make your squid rings a hit at your next party or gathering.

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