Fried Calamari with Skordalia

By polloazul

Ingredients

• 2 1/4 lbs. calamari, cleaned and cut into rings
• 1 cup durum wheat flour (semolina)
• 6 pints sunflower oil
• 1 3/8 cups beer
• 5 ozs. white toast bread
• 1/2 cup grounded almonds
• 6 garlic cloves
• 2 tablespoons red vinegar
• 5 tablespoons olive oil
• 1 tablespoon lemon juice
• salt
• pepper

Preparation

Step 1

First prepare the skordalia sauce. Soak the toast bread in water for some minutes then strain eliminating any excess liquid. Smash the garlic together with salt, vinegar. Mix to bread and puree with the help of a food processor adding olive oil and lemon juice in the meanwhile. Season with a bit of freshly grounded black pepper, cover and put in the refrigerator.
Mix together beer and semolina, whipping with a spoon until creamy. Soak the calamari rings in the mixture and fried in abundant and very boiling sunflower oil for about 4 minutes.
Serve hot together with the skordalia.