Fried calamari with lemon zest & tartar sauce

For the calamari

500 g fresh calamari, cut into rings 100 g flour 100 g cornstarch 1 tsp paprika salt pepper zest of 1 lemon 1 liter sunflower oil for frying

For the tartar sauce

100 g mayonnaise 1 tbsp capers 1 tbsp pickled gherkin 1 tbsp parsley salt pepper

For the calamari, dry it very well with paper towels; this is the key to making it crispy.

In a bowl, mix the flour, cornstarch, paprika, salt, and pepper.

Coat the calamari rings in the mixture and shake lightly to remove the excess flour.

Heat the sunflower oil to 180°C and fry the calamari for 2–3 minutes, until golden and crispy (do not overfry; it turns tough).

Place on paper towels to drain and sprinkle lemon zest on top.

For the tartar sauce, finely chop the capers, gherkin, and parsley and mix them with the mayonnaise and pepper.

Serve the calamari immediately, with the tartar on the side.

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Fried calamari with lemon zest & tartar sauce

Servings

Preperation

Cooking

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For the calamari

For the tartar sauce

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