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Fried calamari rings with lime dip

1. Prepare the calamari and separate them into rings about 1 cm wide. Mix the white flour with baking powder, water, paprika powder, salt and pepper to a batter. Heat the peanut oil to 170°C in a pan. Coat the calamari rings in the batter, then fry in the hot oil until golden brown and drain on a paper towel.
2. For the dip, remove the seeds and dice the tomatoes. Peel and fillet the limes and chop them coarsely with a knife. Then mix with the tomato cubes and season with sugar, olive oil and salt.
3. Wash the parsley and basil and cut up finely with a knife. To finish, mix with the dip and serve with the crispy fried calamari.
4. Now all you have to do is serve everyone a Grimbergen Blonde and let the enjoyment begin.

ca. 800g whole calamari
2 limes
3 tomatoes
½ bunch curly parsley
¼ bunch basil
5 tbsp olive oil
1 pinch sugar
100 g wheat flour
160 ml water
1 tsp paprika powder
1 tsp baking powder
1 spoonful peanut oil
1 tsp salt
freshly ground pepper

The freshness of the lime dip is complemented perfectly by the mild fruity Grimbergen Blonde and gives this appetiser a unique lightness.