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1 package (340 gr) Calamari rings, frozen**, thawed

Salt

Pepper

Batter :

1/2 cup beer

5 tbsp all purpose flour

1 cup sunflower oil


Put the thawed calamari rings on a paper towel to soak up extra water, dry them well. Season with salt and pepper. Whisk batter ingredients in a bowl. Soak the rings into the batter.

Heat up the oil. Pour a drop of batter into the oil to get the right heat. Place the rings into the oil one by one. Fry them for a total of 1 minute*. Stir a few times with a perforated spoon. Put the rings on a plate with a paper towel to soak up extra oil. Serve Turkish-style Fried Calamari with Turkish Tarator Sauce while still hot.

* Overcooking makes it chewy & rubbery

** Freezing calamari softens very firm muscle fibers. After freezing, calamari becomes more tender and flavorful.

*** Calamari can be stored in the freezer for up to three months. Once thawed, it should be used within three days.

Turkish-style Tartare Sauce for Seafood (Tarator Sos)

1/4 cup walnut or pine nuts, grounded

1/2 cup day old Turkish bread, grounded

2 garlic cloves, smashed with salt

1 cup plain yogurt, room temperature

2 tbsp olive oil

Salt

Pepper


Mix all the sauce ingredients in a bowl. Serve Tarator Sauce with Turkish-style Fried Calamari, Turkish-style Fried Mussels.

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