Kalamar Tava — Turkish Fried Calamari

Tender squid rings in a light, crisp coating, served with a garlicky yogurt or tarator dip.

TIME BREAKDOWN
Prep: 20 min
Cook: 8 min
Total: 28 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g prepared squid tubes, cleaned and cut into 1cm rings
  • 100ml whole milk
  • 100g plain flour
  • 50g cornflour
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Sunflower oil, for deep frying
  • Lemon wedges, to serve
  • For the dip: 200g thick plain yogurt
  • For the dip: 1 clove garlic, crushed
  • For the dip: 1 tbsp lemon juice
  • For the dip: pinch of salt

Method

  1. Soak the squid in the milk for 20 minutes, then drain well.

  2. Mix the flour, cornflour, paprika, salt and pepper together in a bowl and toss the squid in the mixture, shaking off the excess.

  3. Heat 5cm of oil in a deep pan to 180°C.

  4. Fry the squid in small batches for 1 to 2 minutes until pale golden and crisp, then drain on kitchen paper.

  5. Mix the dip ingredients together and serve with the hot calamari and lemon wedges.