Beer-battered calamari with chipotle mayonnaise

This scrumptious beer-battered calamari is perfect enjoyed as a starter accompanied with chipotle mayonnaise

  • 15 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print
This recipe first appeared in Food magazine issue 75.
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  • 1 egg, at room temperature
  • 1 cup canola or neutral oil
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon chipotle sauce, or to taste
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon cornflour
  • 1/2 teaspoon salt
  • 200 beer, chilled (almost frozen)
  • vegetable oil for frying
  • 500 gram squid rings, thawed and dried
  • rocket leaves to serve


  • 1
    To make the mayonnaise, place the egg in the bowl of a food processor and whiz it. Slowly and continuously add the oil until the mixture is well combined. Stop the motor and add the salt and the chipotle sauce and whiz until the mixture is well-combined. (If the mayonnaise becomes too runny add 2 more tablespoons of the oil slowly to the mixture.) Set the mayonnaise aside in a serving bowl.
  • 2
    Combine the flour, baking powder, cornflour and salt in a bowl. Gradually add the beer, whisking until a smooth batter forms.
  • 3
    Heat a wok over a medium heat with enough oil to deep-fry the squid (about 1 litre). Test a drop of the batter in the heated oil – if it bubbles and rises to the surface it has reached the perfect temperature.
  • 4
    Dip the dried squid rings into the batter and gently place them into the hot oil. Fry the squid rings in batches for about 3 minutes until they are golden, making sure you carefully turn them over to fry each side evenly. Be careful not to over cook them as they will become chewy. Place the rings on paper towels to drain off the excess oil.
  • 5
    Serve the rings immediately on a bed of rocket with the chipotle mayonnaise.