Fried Calamari with Tartar Sauce
Ingredients
For the calamari:
- 6 large calamari cleaned and cut in rings of 3 cm/ about 1inch
- 180 g wheat flour shifted
- 180 g corn flour
- 90 g fine semolina
- 1 tbsp mustard powder
- 1 tbsp dried tarragon
- 1 tbsp smoked paprika powder
- salt
- pepper
For the tartar sauce:
- 3 tbsp finely chopped pickled cucumber
- 3 tbsp chopped capers
- 1/2 medium onion finely chopped
- 1/2 lime (or lemon) juiced
- 350 g mayonnaise
- 1 ½ tbsp finely chopped dill
- pepper
Instructions
For the calamari:
- Place the flour, corn flour, semolina, mustard powder, tarragon, and paprika in a bowl. Season with salt and pepper, stir well.
- Immerse the calamari in the batter, making sure it is well coeated.
- Place a deep pan with plenty of sunflower oil over high heat. Once the oil is hot, fry the calamari, in batches, until golden. Remove from the oil with a slotted spoon and place on a plate lined with absorbent paper.
For the tartar sauce:
- Place the pickled cucumber, capers, onion, lime juice in a blender and blend until a paste is created.
- Transfer the paste to a kitchen towel. Wrap the paste in the towel and press it well to remove all the liquid.
- Place the mayonnaise, the paste, the dill, and a little pepper in a serving bowl and mix well.
- Serve the hot calamari with the tartar sauce.
Notes
- While frying, avoid shaking the pan so that the calamari acquires a nice crust and does not dissolve.
- For an even more amazing taste, we can add a little lemon zest to the breading.
- You can store the tartar sauce in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!