ingredients
serves 8
2 pound small, cleaned calamari tubes
4 tablespoons cornstarch
4 eggs, lightly beaten
2 cloves garlic, crushed
1 tablespoon grated lemon rind
2 cups dry breadcrumbs
oil, for deep-frying
tartare sauce
1 cup mayonnaise
2 tablespoons chopped chives
2 small pickled onions, finely chopped
1 tablespoon seeded mustard
method
1. Thinly slice the calamari, toss in cornstarch and shake off the excess. Dip into the combined egg, garlic and lemon rind. Coat with breadcrumbs and shake off the excess.
2. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Gently lower small batches of calamari into the oil and cook for 1 minute, or until just heated through and lightly browned. Remove with a slotted spoon. Drain on crumpled paper towels and keep warm while cooking the remainder.
3. To make tartare sauce, combine the mayonnaise, chives, pickled onions and mustard. Mix well and serve with the calamari.
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