Chop the garlic with fine parsley and mix with squid rings.
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| Ingredients to make squid rebozed with capers sauce: |
| 500 g squid rings 2 eggs 350 g Fritish flour approximately 1 beer splash a glass half milk and half water fresh perejil 1 clove of garlic salt pepper frying oil for cream 2 TAKEPACHOUS 1 Cebollet 2 Egg yolks 1 tablespoon mustard 100 ml oil 2 tablespoons sour |
Ingredients to make squid rebozed with capers sauce:
2. Add salt and pepper and mix it well.
3. Cover with aluminum foil and keep in the fridge.
4. Beat the yolks with the mustard in a bowl.
5. Incorporate the oil little by little while still beating and when the sauce has a consistency of mayonnaise, add the cream and salt.
6. Chop the scallion and capers and mix with the mayonnaise.
7. Add the Tabasco and reserve in a bowl in the fridge.
8. Serve as accompaniment.
9. In a bowl mix the beer eggs; Add the flour little by little and then the milk and the water, until you achieve a very thick cream without lumps.
10. Save slightly and let stand cold for 20 minutes.
11. Put a pan with oil to heat; Pass each ring through the pasta and fry in very hot oil in small batches.
12. drain on absorbent paper and serve around the caparras cream.
