Batter Squid Rings

by Editorial Staff

Batter squid rings are my way of cooking this dish. Batter with beer.

Summary

Cook Time	20 mins
Total Time	20 mins
Course	Appetizer
Servings (Default: 2)

Ingredients

Squid carcasses (frozen) – 200-300 g
Egg – 1 pc.
Sour cream (mayonnaise) – 1 tbsp
Breadcrumbs – 1 tbsp
Light beer – 0.5 cups
Flour – about 0.75 cups
Salt to taste
Vegetable oil for deep-fat – about 1 cup (200-250 ml)

Instructions

Pour boiling water over the squid carcasses for 3 minutes, peel, rinse, dry with a paper towel.
Cut the squid carcasses into rings. You can add a little salt (I take “garlic crumbs”, 1 cube).
Mix with a fork: egg + sour cream (or mayonnaise) + bread crumbs + salt + beer + flour. The batter should be like thick sour cream inconsistency.
Preheat the vegetable oil well in a ladle (saucepan, saucepan, etc.).
Dip the squid rings in portions in the batter and fry the squid rings in the batter until browning (1-2 minutes). The finished squid rings can be laid out on a paper towel to absorb excess fat.

Be careful!!! If you fry for a long time, the squid rings will become rubber !!! Try it right away and adjust the frying time !!!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.