Squid in a spicy beer batter and kudos to myself on my 50th post!

By foodiva

Ingredients

• Squid rings- 200 gms
• Flour- 5 tbs (heap)
• Pepper pwd- 2 tsp
• Paprika- 1/2 tsp
• Beer- 2 tbs
• Egg- 1 (beaten)
• Salt- to taste

Details

Servings 1
Adapted from mykitchenantics.blogspot.ca

Preparation

Step 1

Also, Happy Onam to all of you. I honestly wouldn't have realized it was Onam if it wasn't for the numerous status updates on Facebook. And since I'm in London, and since i don't know anyone who celebrates Onam, i have made reservations at a S. Indian restaurant this evening for an Onam sadya. This, after googling so so much, and convincing Ro it would be ok to try out a restaurant somewhere in Zone 4. Going purely by the reviews posted on certain websites, I'm assuming its not a weird place afterall. I am also darn happy that i hit my 50th post today which is not a milestone achievement but still, considering that i am such an awful and lazy cook, i think its a pretty neat accomplishment. I would have posted something better if i knew it was my 50th post, but i realised only half way through and so decided to go ahead with this anyway.

Egg- 1 (beaten)

Mix all the ingredients and make a semi-liquid batter. Marinate the squid rings (make sure its well coated) for about half an hour and once the oil is hot, fry till golden brown. Drain well on paper towels and serve with a dip or pop it on its own.

Mix Mayo (3 tbs), Garlic paste (1/4 tsp) and Chilli sauce (1 tsp) well enough to make a loose paste.

Notes: Beer is optional. But it certainly adds to the taste

sauce. Make sure the garlic is not too overpowering

I am MAD about squid. We had a seafood place called Ocean's Basket back home so squid/calamari/prawn fry was pretty much what we ordered. Now we go nuts here too! High cholesterol but TOO tempting to resist. In the Asian joints here they sorta do a stir fry with a lot of spring onions n garlic...I am so hungry!!!

Oh god now uve made me hungry...yeah a Chinese prep wud be good. But the whole place stinks so much di..