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Beer and mustard seed fried squid
Ingredients
Fried squid:
- 450 grams squid tubes, cut into 1 centimeter rings
- 1 cup (240 milliliters) all-purpose flour
- 1 cup (240 milliliters) flavorful beer
- 2 teaspoons (30 milliliters) mustard seeds
- 1 teaspoon (5 milliliters) brewer’s yeast
- 1 teaspoon (5 milliliters) salt
- 1 teaspoon (5 milliliters) white pepper
- 2 tablespoons (30 milliliters) Dijon mustard
- Canola oil, for frying
Mustard seed aioli:
- 3 tablespoons (45 milliliters) grainy mustard
- 3 tablespoons (45 milliliters) crème fraiche (or sour cream)
- 2 tablespoons (30 milliliters) celery leaves, roughly chopped
- 1 tablespoon (15 milliliters) lemon juice
- 1 clove of garlic, diced
Directions
- Boil mustard seeds in water for 10-12 minutes.
- In a large mixing bowl, whisk together flour, mustard seeds, salt, pepper, beer and mustard to make the batter.
- Heat frying oil to 350F (180C).
- Dip and coat the squid rings in the batter and carefully place in frying oil.
- Cook until batter is golden brown, being careful not to crowd or over cook the squid.
- Remove squid from oil with a slotted spoon and place on a paper towel to drain excess liquid.
- Start the frying procedure over with the remaining squid rings.
- Season with salt, if desired.
Mustard seed aioli:
- In a mixing bowl, whisk all ingredients together.
- Serve alongside beer and mustard seed fried squid.
