Drinks advice · Beer and food

Fried calamari with Gulpener Korenwolf

Squid rings coated in flour and cornstarch, fried briefly in hot oil, with a lemon and garlic mayonnaise on the side. Alongside, a cloudy witbier.

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Bottle of Gulpener Korenwolf, beer

From the shelf

The bottle

Gulpener Korenwolf comes from the Gulpener Bierbrouwerij in Gulpen in South Limburg and is a witbier of 5% ABV. The bottle holds 30 centilitres. Korenwolf is brewed with four grains and gets orange peel and coriander seed. Witbier is brewed with wheat, is cloudy and pale, has little hop bitterness and drinks fresh and lightly sour.

Gulpener Korenwolf

The combination

Why this works together

Squid is lean and mild; a beer with a lot of hop bitterness would run straight over it. Witbier has hardly any of that bitterness, but it does have carbonation and a slightly sour edge, and that is exactly what the frying fat and the mayonnaise need. The beer does the same work in the mouth as the wedge of lemon on the plate.

At the table

The dish

  • Before 4 people
  • Ready in 40 minutes
  • Type starter

What you need

  • 800 grams cleaned squid, in rings of 1 centimetre
  • 200 grams flour
  • 50 grams cornflour
  • 1 teaspoon salt
  • 1 litre sunflower oil, for deep-frying
  • 200 millilitres mayonnaise
  • 1 lemon
  • 1 clove of garlic, grated
  • 2 tablespoons finely chopped flat-leaf parsley

How to make it

  1. Let the squid rings drain in a sieve and then pat them well dry. Wet batter spatters and does not stick.
  2. Grate the zest of the lemon and stir it with the garlic and a spoonful of lemon juice into the mayonnaise. Chill the sauce.
  3. Mix the flour, the cornflour and the salt in a large bowl.
  4. Heat the oil to 190 degrees.
  5. Dip the rings in batches through the flour mixture and shake off the excess.
  6. Deep-fry each portion for 2 minutes, until the crust is light gold and dry. Any longer makes the squid tough.
  7. Let the rings drain on kitchen paper and sprinkle them with a little salt straight away.
  8. Sprinkle the parsley over it and serve with the lemon mayonnaise and the rest of the lemon in wedges.

In the glass

Serving

Serve at 5 to 7 degrees in a wide glass. Hold the bottle upright, pour two thirds, swirl the bottle so the yeast comes with it and add the rest; that yeast gives the beer its full, cloudy flavour.

Everything about Gulpener KorenwolfBack to Drinks advice from ’t Bockje

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