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Beer and Mustard Seed Fried Squid Recipe


1 pound squid tubes, cut into 1/3 inch rings
1 cup all-purpose flour
1 cup flavorful beer
2 tsp mustard seeds
1 tsp brewer's yeast
1 tsp salt
1 tsp white pepper
2 tbsp Dijon mustard
Canola oil for frying
Mustard Seed Aioli
3 tbsp grainy mustard
3 tbsp creme fraiche or sour cream
2 tbsp celery leaves, roughly chopped
1 tbsp lemon juice
1 glove garlic, diced


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

To make the Mustard Seed Aioli, in a mixing bowl, whisk all ingredients together, and serve alongside fried squid.

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