Squid rings in batter

Fast, delicious and original snack for the festive table! Squid rings in batter are cooked in just a few minutes and without much effort. According to this recipe, the meat turns out tender, with a crispy crust. They can be served not only to guests, but also on weekdays: take them with you to work, on the road or to nature.

wella

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Squid carcass

For the batter:

Flour

Eggs

Kvass

Garlic

Salt

to taste

Ground black pepper

to taste

Spices dry

to taste

For deep frying:

Vegetable oil

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 11 g

Fats 51 % 21 g

Carbohydrates 22 % 9 g

270 kcal

GI: 13 / 0 / 88

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make squid rings in batter? Prepare the products. Defrost the squid carcasses and peel them from the film. How to clean squid? Scald the carcass with boiling water — the film will immediately curdle and it will be easy to remove it with your hands or rinse it off under running water.
Step 2:
After cleaning the outer part of the carcass, cut off the tail.
Step 3:
Gut the carcass by removing the insides of the squid. Be sure to remove the chitin plate — a hard cartilage that passes inside the carcass.
Step 4:
Cut the squid into rings about 1 cm wide. Dry the rings with paper towels so that the batter does not slip off during frying.
Step 5:
Prepare the batter. How to make a batter? Break an egg into a bowl, add finely chopped garlic, salt, ground pepper and spices – to taste.
Step 6:
Beat everything well and add flour.
Step 7:
Beat the batter with a whisk or fork - whichever is more convenient. And then pour in a thin stream of kvass, without ceasing to wield the whisk. The air bubbles contained in the kvass will make the crust of the batter airy and crispy.
Step 8:
Stir the batter until smooth and moderately thick.
Step 9:
Pour oil into a frying pan or other device in which you will cook squid rings in batter. Put it on the stove over medium heat. Heat the oil. To check whether the oil has warmed up well enough in a frying pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process. Dip the dried rings in the batter.
Step 10:
Throw them into boiling oil. Preferably with forceps, so as not to burn your fingers. Fry them over medium heat until golden brown, 2-3 minutes. Remove the finished rings with a slotted spoon and put them on a plate with a paper towel that will absorb excess fat.
Step 11:
Immediately serve the rings on the table so that the batter remains crispy. You can serve a variety of sauces to the rings — tomato, sour cream or mayonnaise. bon appetit!

Instead of kvass, you can use beer or a mixture of beer with kvass.
You can also cut the tail part, and then fry the slices in batter.
Rings should not be fried all at once, but in parts, especially if you cook not one, but several portions.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.