Kalamar in Turkish or Calamari is a favourtie in the Mediterranean countries. Nothing beats good Calamari sitting at a seafront restaurant on a summers day. But if you can’t wait then try this simple recipe and make your own Calamari.
Ingredients for Fried Calamari with Turkish Sauce
- Squid (calamari) – 2 squids or 400g
- Milk – 1 cup
- Plain Flour – 6 tbsp
- Bicarbonate/Baking Soda – 1/2 teaspoon
- Salt – 1/2 teaspoon or to taste
- Vegetable Oil or oil of choice for frying –
- Tartar Sauce
- Mayonnaise – 4 tbsp
- Yoghurt – 4 tbsp
- Garlic – 4 Cloves
- Dill – Small Bunch Dill finely chopped
- Gherkin or Capers – 4 or 5 Gherkins finely chopped or handful of capers finely chopped
You can normally buy squid already cleaned with the ink sac removed or you can ask from the fishmonger to clean it for you.
Remove the tentacles from the body of squid which you can also fry. Then cut the body of the squid into thick rings.
Place all the squid into the milk and leave either over night or for about 7 or 8 hours to soak. This is to help soften the squid and prevent it being chewy. The milk also helps the flour stick to the squid before frying.
Mix the flour, baking soda and salt together. You can add in herbs or pepper flakes or black pepper to the flour mix for a different flavour. I prefer mine to be plain and let the squid flavour come through by itself.
Drain the milk off the squid and roughly pat dry. Then toss your squid in your flour mix and shake off any excess.
You can use a deep fat fryer or frying pan. Heat your oil and fry your squid in batches and place on a kitchen paper take off the excess oil.
For the mayonnaise, mix all the ingredients together and serve with the Calamari
Then serve straight away with lemon wedges and or mayonnaise.
If you need to know how to clean and prepare squid, here is a good video on cleaning and preparing squid.
© 2013 – 2015, Kerry Arslan. All rights reserved.