Beer-Battered Calamari with Garlic-Lemon Mayonnaise

Ingredients

• 1 lb squid rings fresh
• 2 cloves garlic chopped
• 0.5 teaspoon juice of lime 
• 0.5 teaspoon salt 
• 1 serving pepper black freshly ground to taste
• 2 cups flour all-purpose
• 1 tablespoon olive oil 
• 1.5 teaspoons salt 
• 0.3 teaspoon ground pepper red (cayenne)
• 1 serving pepper black freshly ground to taste
• 1 cup beer cold
• 1 serving vegetable oil for deep frying
• 1 cup mayonnaise 
• 1 clove garlic peeled
• 0.5  juice of lemon 
• 1 serving salt and pepper black to taste
• 2 tablespoons basil fresh chopped

Equipment

• food processor
• bowl
• paper towels
• sauce pan
• deep fryer

Directions

1. Thoroughly rinse squid; pat dry.
2. Cut into 1/4-inch rings; place in medium bowl.
3. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
4. Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
5. In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended.
6. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
7. In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes.
8. Drain on paper towels.
9. Serve calamari hot with Garlic-Lemon Mayonnaise.