Saturday, November 14, 2009

Fried Calamari With Tartare Sauce


500 gm small cleaned calamari tubes
2 tbsp cornflour
2 eggs - lightly beaten
2 cloves garlic - crushed
2 tsp grated lemon rind
1 cup dried breadcrumbs
oil for deep frying

Tartare Sauce

1 cup mayonnaise
2 tbsp chopped chives
2 tbsp chopped pickled onions
1 tbsp seeded mustard


Slice calamari thinly. Toss calamari in cornflour; shake off excess. Dip into combined egg, garlic and lemon rind. Coat with breadcrumbs; shake off excess.

Heat oil in a deep heavy-based pan. Gently lower small batches of calamari into moderately hot oil.

Cook over meidm-high heat for one minute or until just heated through ande lightly browned. Carefully remove from oil with a slotted spoon. Drain on paper towel, keep warm. Repeat with remaining calamari.

To make tartare sauce:
Combine mayonnaise, chives, pickled onions and mustard. Mix well.
Serve as a dip.

Serves 4

Source: Fast Finger Snacks

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