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Fried Calamari with Tartar Sauce
4.9 from 219 votes

Fried Calamari with Tartar Sauce

Fried Calamari with Tartar Sauce features tender calamari rings coated in a seasoned blend of wheat flour, cornflour, semolina, mustard powder, tarragon, and smoked paprika, fried until golden and crisp. Accompanied by a creamy tartar sauce made from pickled cucumbers, capers, onion, lime juice, mayonnaise, and dill, this recipe balances the crispy texture of the calamari with the tangy, herby sauce. It’s a classic seafood appetizer that offers a combination of crunchy batter and creamy dipping sauce.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3 servings
Course: Appetizer, Snacks
Cuisine: Greek

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:
    Cup of Yum
  1. Place the flour, corn flour, semolina, mustard powder, tarragon, and paprika in a bowl. Season with salt and pepper, stir well.
  2. Immerse the calamari in the batter, making sure it is well coeated.
  3. 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:
  1. Place the pickled cucumber, capers, onion, lime juice in a blender and blend until a paste is created.
  2. Transfer the paste to a kitchen towel. Wrap the paste in the towel and press it well to remove all the liquid.
  3. Place the mayonnaise, the paste, the dill, and a little pepper in a serving bowl and mix well.
  4. 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.