Fried squid

Fried squid

Kalamar tavasi

By
From
Turkish Meze
Serves
4-6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1kg Cleaned squid, cleaned
60g cornflour
sunflower oil, for pan-frying

Walnut tarator

Quantity Ingredient
20g dry breadcrumbs
60g walnuts, crushed
2 garli cloves, crushed
250g Yogurt

Method

  1. Dry the squid using paper towel, then cut into bite-sized chunks.
  2. In a bowl, mix together the cornflour and a generous pinch of sea salt and freshly ground black pepper.
  3. Heat about 2 cm of oil in a large heavy-based frying pan over high heat.
  4. In small batches, toss the squid quickly in the cornflour mixture. Fry the squid in small batches for about 4–5 minutes, until just cooked — no longer, or the squid will be tough.
  5. Drain on paper towel and serve immediately, with walnut tarator.
  6. Put all the walnut tarator ingredients in a food processor and blend to a thick paste. Slowly blend in just enough cold water to make a smooth sauce. Season to taste with sea salt. Transfer to a bowl, then cover and allow to rest for a couple of hours.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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