Turkish cuisine · Fish & Seafood

Kalamar Tava

Crispy calamari rings with tarator sauce.

Ingredients · for 2 servings

• 400 g calamari rings
• Milk (for soaking)
• Flour, cornstarch
• Tarator (walnut-garlic sauce)
• Lemon

Instructions

1. Rinse the calamari rings, pat dry and soak in milk for 1 hr – that makes them tender.
2. Take out of the milk and dredge in the flour-cornstarch mixture with salt.
3. Heat oil to 180 °C.
4. Fry the rings in batches for about 2 min until golden – no longer, or they'll get rubbery.
5. Drain on paper towels and season with salt.
6. Serve right away with tarator and lemon.