Fried Calamari With Tarator Sauce Recipe
You can make a nice warm start to your fish tables by frying the squid, which is prepared and rested the night before, with its special slurry. Get lots of compliments from your guests with this stylish plate, or add pleasure with a dip sauce as a snack on a pleasant evening. Bon Appetit!
Ingredients:
For: 4 People
Prep: 45 Min
Cook: 15 Min
| Ingredients for Meal: | |||
| Squid (Frozen) | 1 Package | ||
| Ingredients for Marination: | |||
| Sparkling Water | 1 Bottle | ||
| Granulated Sugar | 1 Tsp (large) | ||
| Carbonate | 1 Tsp | ||
| Salt | 1/4 Tsp | ||
| Ingredients for Roast: | |||
| Flour | 3 Tbsp | ||
| Beer (Or Soda) | 1 Cup | ||
| Sunflower Oil | 2 Cup | ||
| Ingredients for Tarator Sauce: | |||
| Garlic (Planed) | 2 Clove | ||
| Strained Yogurt | 1 Tbsp | ||
| Stale Bread (Intra) | 2 Slice | ||
| Walnut | 2 Tbsp | ||
| Olive Oil | 3 Tbsp | ||
| Lemon Juice | 1 Tsp (large) | ||
| Salt | 1/2 Tsp | ||
| Chili Pepper | 1 Tsp | ||
Steps:
-
If you don't want to use frozen products, you have to pre-process all the squid. Add soda, salt, baking soda and sugar to the squid you put in a deep bowl and rub until the squids are soft.
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Do not rinse the squids to make them soft.
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Cover the squid you have kneaded with cling film, if possible, take them to the refrigerator the night before and let them rest. If you are going to use frozen squid, it will be sufficient to rest it in the soda mixture for 1 hour.
-
In a separate place, pass the walnut kernels and 2 cloves of garlic through the processor for the tarator sauce. Add the stale bread crumbs. Add salt, red pepper flakes, olive oil, lemon juice and strained yogurt and mix.
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Prepare a thick boza slurry by mixing 1 bottle of beer or soda with 1 teaspoon of baking soda, three tablespoons of flour and 1 teaspoon of salt for the squids.
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Take the oil in a deep bowl and heat it 5-10 minutes before serving.
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Remove the squids from the sauce you have kept and drain the excess water. Dip them in slurry one by one and fry them in hot oil until they turn pink and remove them on a paper towel and drain the excess oil.
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Take the crispy calamari out of the pan and serve hot, garnished with tarator sauce, arugula leaves and lemon slices. Enjoy your meal!
35 Min
