Crumbed calamari with tartar sauce

By admin
05 November 2010

TARTAR SAUCE

180 ml good mayonnaise

125 ml sour cream

30 ml chopped capers

1 garlic clove, crushed

45 ml lemon juice

salt and pepper to taste

CALAMARI

125 ml flour

salt and freshly ground black

pepper to taste

500 g calamari rings or pieces, defrosted

2 eggs, whisked

250 ml fresh breadcrumbs

oil for shallow-frying

lemon wedges and olives for serving

TARTAR SAUCE 

Blend the mayonnaise, sour cream, capers, garlic and lemon juice and season salt and pepper.

CALAMARI

Season the flour with salt and pepper.

Dust the calamari with the flour, dip it into the whisked egg then into the breadcrumbs, ensuring each piece is well coated with the crumbs.

Refrigerate for at least 15 minutes.

Heat enough oil in a pan for shallow-frying and fry the calamari until done.

Serve immediately with tartar sauce, lemon wedges and olives.

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