1 package (340 gr) Calamari rings, frozen**, thawed
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
Mix all the sauce ingredients in a bowl. Serve Tarator Sauce with Turkish-style Fried Calamari, Turkish-style Fried Mussels.