Beer and mustard seed fried squid

By Spencer Watts
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SERVES
3
TOTAL TIME

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

  1. Boil mustard seeds in water for 10-12 minutes.
  2. In a large mixing bowl, whisk together flour, mustard seeds, salt, pepper, beer and mustard to make the batter.
  3. Heat frying oil to 350F (180C).
  4. Dip and coat the squid rings in the batter and carefully place in frying oil.
  5. Cook until batter is golden brown, being careful not to crowd or over cook the squid.
  6. Remove squid from oil with a slotted spoon and place on a paper towel to drain excess liquid.
  7. Start the frying procedure over with the remaining squid rings.
  8. Season with salt, if desired.

Mustard seed aioli:

  1. In a mixing bowl, whisk all ingredients together.
  2. Serve alongside beer and mustard seed fried squid.

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