This is a Great way to make your Beer Batter. And, considering that there’s only two ingredients, it doesn’t get much easier either. Not to mention it tastes fantastic. But the thing about this Beer Batter recipe is it can be used for a Fish Fry with Cod or Halibut as well as Onion Rings or Fried Mushrooms, it’s that good. In the video below I demonstrate this recipe with a Cod Fillet. I do this because fish can often be the most finicky to fry if you don’t know what you’re doing. But with these simple steps you can fry like a pro. Just make sure your oil is up to temp and you’ll be good to go!
If you’re looking for an Onion Ring Recipe I’ve got a Crispier alternative if you click RIGHT HERE!
Also a Southern Fish Fry if something like that is more up your alley, CLICK HERE!
Beer Batter Ingredients:
1 part Self Rising Flour
1 Part Beer (Lager not recommended)
Oil for Frying, 375 degrees
For more flavor, add a pinch of salt, onion powder, garlic powder and some paprika or cayenne. Be sure to watch the short video tutorial and I’ll show you exactly how to make perfect Beer Batter.
For most people, making Tender Calamari is not an easy chore. Even restaurants struggle with it. When you get it in rings, it’s slices of the body on those six inch squid, so it tends to be very chewy. When you get all eight of the legs and tentacles, you are just getting the lower half of the same squid. Understand? Top and Bottom. No matter what you do, Cooking Calamari like this isn’t ever going to make it any less chewy, and tenderizing them with a mallet is just ridiculous. So you need another solution, and here it is; Calamari Steaks!
This isn’t just a good alternative; it’s the best way to turn out Tender Calamari. It’s not chewy this way at all. It’s soft yet Crispy and very flavorful. In fact I can eat an entire plate of it cooked this way, and you will to if you haven’t already. Oh, and if you can’t find it at your local grocery or seafood market, tell them to order it for you. How do you think I got these? Smith’s Food and Drug just pitches me a phone call when ever anything I ask them to order arrives. No extra cost to me, and they get exactly what I want, when I want it. It’s sweet!
Anyway, the Salt and Pepper Calamari recipe can be found at various restaurants around the globe. I think the most popular menus include P.F. Chang’s Salt and Pepper Calamari (my personal favorite), and Typhoon’s, which I don’t like at all. So today I’m going to model P.F. Chang’s. If you’ve ever had their recipe, you know it’s to die for. So let’s dive right in to this Tender Calamari recipe and get started.
Tender Salt and Pepper Calamari Ingredients:
2-4 Calamari Steaks Thawed and sliced 1-2 Green Onions thinly sliced 2 Pinches of Margarita Salt and Pepper
1 egg white 2 tbsp canola oil (any oil is fine) 1 pinch of Garlic Powder 1 pinch of Ginger Powder (Curry powder isn’t bad either) ½ tsp Soy Sauce ½ cup of Corn Starch
Calamari Dipping Sauce:
1 pt Hoisin Sauce ½ pt Black Bean Garlic Sauce (or Bean Curd) 1 pt Orange Chili Sauce You can also add a little bit of sugar soy and vinegar if you’d like.
After ½ hour of marinating the Tender Calamari, dredge the slices through Potato starch, or cornstarch until it is evenly coated, then fry at 375 degrees for 1 ½ minutes. Be sure to separate each piece with a spider or a slotted spoon while frying. Then toss the Tender Calamari in a bowl with Slices of Green Onion and season with Salt and Pepper to your taste.