Roman squids are squid rings packed in a crunchy dough. There are several ways to do them and this one that we share in Recipesgatis is prepared with beer, which makes them richer and crisp. In short, you will have a squid as in the bars, you will see it! Now, how to bounce squid with beer? It looks like an easy dish and it is, but you have to follow a few steps to look good. They must be crispy outside and crispy inside. For the squid to be well battered by the dough, it is important that the oil is very hot, but without smokeing, since the oil is not burned. Another thing to keep in mind is to be added to the pan Small squid batches so that the heat does not get off. On the other hand, to know if the dough is at its point once the squid browded, we can take a squid, rejoice and fry it, if the dough is separated or opens, it will mean that we must add more flour to the dough. Finally, beer must be very cold. Now that you know the initial tricks, keep reading, discover how to squid the Roman with beer and enjoy this delicious recipe.
| 🚻 4 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to squat the Roman with beer: |
| 500 grams of squid rings 200 grams of wheat flour 150 milliliters of beer 1 pinch of salt 1 glass of olive oil 1 lemon |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to squat the Roman with beer:
1. Wash the squid rings well, dry them and add a little salt. Pour the cold beer into a bowl and, little by little, add the 200 grams of flour, stirring constantly until all lumps get rid of.
2. There must be a dough with a consistency similar to that of a porridge, thick.
3. Heat a pan with plenty of olive oil to fry over medium-high heat. Meanwhile, put the flour in a bowl to have it ready.
4. To batter the squid, pass the rings first through the flour, take them out well and pass them through the dough of beer you have prepared, then drain the excess.
5. Fry the squid to the Roman with beer in small batches and turn them around so that they brown everywhere.
Trick: If you see that the dough takes off from the squid it is because it needs a little more flour.
6. Place fried squids on a plate with cooking paper to remove excess oil. To prevent them from softening, remove the squid from the plate as soon as they release the excess oil.
7. We will put them right away in a source of serving accompanied by a lemon cut in half so that each diner adds the juice he wants. Enjoy this La Romana squid recipe with very hot beer.
