Fried Calamari and Tarator Sauce Recipe
We learn how to prepare the most demanding hot start of fish tables, a flavor classic with tarator sauce, calamari pan, with all the tricks, including weeding.
Ingredients for Fried Calamari and Tarator Sauce Recipe
1 bottle of mineral water
1 teaspoon of sugar
1/2 teaspoon of baking soda
1/4 teaspoon of salt
For the Tarator sauce:
2 slices of stale bread crumbs
2 tablespoons of walnuts
3 tablespoons of olive oil
1 tablespoon of yogurt
1 teaspoon of lemon juice
2 cloves of grated garlic
1/2 teaspoon of salt
3 tablespoons of flour
2 cups of sunflower oil
Tip of Fried Calamari and Tarator Sauce Recipe
You can choose to use beer or milk instead of mineral water in the mixture in which you keep the squid, and if you have time, you can keep the squid in the marinade for a day. You can use mayonnaise instead of the solid strained yogurt in the preparation of the emperor sauce.
Cooking Suggestion of Fried Calamari and Tarator Sauce Recipe
You can also cook in the deep fryer.
How to Make Fried Calamari and Tarator Sauce?
Remove the internal organs of the squid that you have purchased as a whole by pulling it from the tail.
Take the skin on the outside of the squid, which you hold from the tip, by quickly pulling it.
After taking the transparent bone in the middle in one piece, wash the inner and outer parts of the squid in plenty of water.
Go over it once with the reverse part of the blade to peel off the layer of membrane that remains on the whole squid.
Chop the ready-made squid into rings of the desired thickness.
Squids; Rub with granulated sugar, salt, and baking soda for about 30 minutes until it froths. After adding the mineral water to the gradually softening squid, please leave it in the refrigerator for 2 hours.
In the meantime, to prepare the tarator sauce, which is indispensable for the calamari pan, crumble the stale bread into a small bowl. Pull the breadcrumbs together with the walnut kernels in a food processor.
Mix it with olive oil, grated garlic, lemon juice, strained yogurt, salt, and refrigerate to rest.
Drain the calamari waiting in the marinade mixture, do not rinse. Put the flour in a flat serving dish. Dye each side of the drained squid to flour.
Heat the sunflower oil in a deep saucepan. Fry the calamari you have covered in flour, in hot and deep oil until they turn color. Put the squid you have kept on paper towels for 5 minutes to release excess oil on a serving plate.
Serve in the fridge with the thickening tarator sauce. Share it with your loved ones as a hot start, snack.