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Want to know the secret to making this recipe even greater? Be more attentive when creating your batter by focusing on the egg yolk. With that in mind, create your amazing dish now!

Ingredients To Catch: 

Batter:

• 80 grams (3 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon Chinese five spice powder
• 1/4 teaspoon ground cayenne pepper
• 1 egg yolk
• 150 milliliters (5 ounces) beer
• 300 grams (10 ounces) calamari, thawed and cut into rings

Yogurt Sauce:

• 1/2 cup Greek yogurt
• 6 – 8 cloves garlic, grated
• 1 tablespoon lemon juice
• vegetable oil for frying

Instructions To Reel In: 

1. Add flour, salt, Chinese five spice and cayenne pepper into a big bowl, use a fork to mix well. Add egg yolk and continue to mix a few times. Gradually add in beer and mix until fully incorporated. Set aside.
2. Thoroughly dry calamari before dipping into beer batter. A moist surface will cause the batter to fall off the calamari.
3. Place 2 layers of paper towel on a large plate and set it aside.
4. Mix all the ingredients to make yogurt sauce. Set aside.
5. Heat oil in a wok or a skillet on medium high heat. When oil is hot, coat calamari with batter and carefully place into oil, one by one. Do not add too many pieces at once, as it will cause the oil temperature to drop immediately and affect the frying process. Be careful not to overlap the calamari in the pan. It will cause the coating to turn soggy. Fry until golden brown. Transfer squid onto the plate with paper towel. Fry the rest of the calamari batch by batch.
6. The coating will turn crispy after the calamari cools down a bit. Serve immediately with yogurt sauce.

A little side note when actually frying the calamari is that you should check if the oil you are frying in is hot or warm. There is a big difference between these two temperatures because if it is not boiling hot and it’s lukewarm, your calamari will come out greasy, broken and soggy.

In addition, when creating that yogurt sauce, do not be afraid to use up all the garlic since it is more beneficial to the entirety of the dish. It serves as a good contrast from the dry, fatty calamari.

Article Source: Omnivores Cookbook