Fried Calamari with Tartar Sauce
User Reviews
4.9
Fried Calamari with Tartar Sauce
Description
Fried Calamari with Tartar Sauce showcases large calamari rings dipped in a spiced flour mixture containing wheat, cornflour, and semolina, along with mustard powder, dried tarragon, and smoked paprika. This coating crisps up nicely when deep-fried in sunflower oil, resulting in golden, crunchy edges while keeping the calamari tender inside. The tartar sauce combines finely chopped pickled cucumber, capers, and onion blended and pressed to remove excess moisture, then mixed with mayonnaise and fresh dill for a creamy, tangy complement to the calamari.
The frying technique avoids shaking the pan to maintain the crust formation on the calamari. Adding lemon zest to the breading can enhance the flavor depth. Fried calamari is best served immediately to retain its crispness, paired well with the cool, bright tartar sauce.
The tartar sauce can be prepared ahead and stored in the refrigerator for up to three days, allowing flavors to meld. This recipe is ideal for serving as an appetizer or light snack with a citrus wedge on the side.
Ingredients
For the calamari:
- 6 calamari cleaned and cut in rings of 3 cm/ about 1inch, large
- 180 g wheat flour shifted
- 180 g cornflour
- 90 g fine semolina flour
- 1 tbsp mustard powder
- 1 tbsp tarragon dried
- 1 tbsp smoked paprika powder
- salt
- black pepper
For the tartar sauce:
- 3 tbsp cucumber pickled, finely chopped
- 3 tbsp capers chopped
- 1/2 onion finely chopped, medium
- 1/2 lime juiced, or lemon
- 350 g mayonnaise
- 1 ½ tbsp dill finely chopped
- black 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
- Avoid shaking the pan during frying to help the calamari develop a crisp crust and prevent it from breaking apart.
- Adding lemon zest to the breading enhances the flavor of the calamari.
- The tartar sauce can be stored refrigerated for up to three days.
User Reviews
Overall Rating
4.9
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