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Ingredients
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Calamari
Tartar Sauce
Method
Preparing the Calamari
- 1
Clean and Cut the Calamari
Begin by cleaning the fresh calamari. Remove the head and innards, then peel off the skin. Rinse under cold water and cut the calamari into rings about 1/2 inch thick.
- 2
Prepare the Breading
In a large bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and paprika. In another bowl, whisk together the egg and milk.
- 3
Bread the Calamari
Dip each calamari ring in the egg mixture, allowing excess to drip off. Then dredge it in the flour mixture, ensuring it is well-coated. Set aside on a plate.
Frying the Calamari
- 4
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Calamari
Carefully add the breaded calamari rings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown.
- 6
Drain and Serve
Using a slotted spoon, remove the fried calamari and place them on a plate lined with paper towels to drain excess oil. Season with additional salt if desired.
Making the Tartar Sauce
- 7
Combine the Ingredients
In a medium bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, salt, and black pepper.
- 8
Mix and Serve
Stir the mixture until well combined. Chill in the refrigerator until ready to serve.