Beer and Mustard Seed Fried Squid Recipe
This beer and mustard seed fried squid recipe brings together bold seafood flavors with a crispy beer batter twist, creating a dish that’s perfect for appetizers or casual entertaining. Featured on Fish the Dish, this recipe combines tender squid, zesty mustard seeds, and a rich, tangy aioli for a restaurant-quality dish that’s easy to recreate at home.
The Inspiration
Seafood lovers know that perfectly fried squid is all about balance—crispy on the outside, tender on the inside. This dish draws inspiration from classic coastal pub fare, where beer batter is often used to create light, airy crunch. The addition of mustard seeds introduces a subtle pop of spice and texture, elevating the dish beyond traditional calamari.
On Fish the Dish, host Spencer Watts is known for taking familiar comfort foods and giving them a bold, modern twist. This recipe reflects that philosophy by combining approachable ingredients with layered flavors. The mustard seed aioli adds a creamy, tangy finish that complements the fried squid beautifully, making it a standout dish for both casual dinners and entertaining guests.
Ingredients
Beer and Mustard Seed Fried Squid
- 1 pound (450 grams) squid tubes, cut into 1/3 inch rings
- 1 cup (240ml) all-purpose flour
- 1 cup (240ml) flavorful beer
- 2 teaspoons (30ml) mustard seeds
- 1 teaspoon (5ml) brewer’s yeast
- 1 teaspoon (5ml) salt
- 1 teaspoon (5ml) white pepper
- 2 tablespoons (30ml) Dijon mustard
- Canola oil, for frying
Method
- 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 350oF (180oC).
- 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.
- Start the frying procedure over with the remaining squid rings.
- Season with salt, if desired.
Ingredients
Mustard Seed Aioli
- 3 tablespoons (45ml) grainy mustard
- 3 tablespoons (45ml) crème fraiche (or sour cream)
- 2 tablespoons (30ml) celery leaves, roughly chopped
- 1 tablespoon (15ml) lemon juice
- 1 clove of garlic, diced
Method
- In a mixing bowl, whisk all ingredients together.
- Serve alongside Beer and Mustard Seed Fried Squid.
Serving Suggestions
This crispy beer and mustard seed fried squid is best served fresh and hot, making it an ideal appetizer for dinner parties, game nights, or weekend gatherings. Pair it with a chilled glass of beer or a crisp white wine to complement the light, airy batter and subtle spice from the mustard seeds. For a complete meal, serve alongside a simple arugula salad with lemon vinaigrette or a side of fries for a classic pub-style experience. If you’re entertaining, present the squid on a large platter with lemon wedges and the mustard seed aioli in a dipping bowl at the center—this encourages sharing and creates a visually appealing spread that guests will love.
Final Thoughts
This beer and mustard seed fried squid recipe is a celebration of bold flavors and satisfying textures, combining crispy beer batter with tender seafood and a tangy, creamy dip. It’s a dish that transforms simple ingredients into something truly memorable, capturing the essence of coastal comfort food with a gourmet twist. Whether you’re cooking for guests or indulging in a seafood craving, this recipe delivers on flavor, crunch, and presentation every time.