- 600 g cleaned calamari rings
- 120 g all-purpose flour
- 60 g cornstarch
- 160 g breadcrumbs
- 150 g eggs
- 200 g mayonnaise
- 100 g Greek yogurt
- 60 g pickled cucumbers
- 20 g capers
- 15 g mustard
- 10 g fresh dill
- 15 g garlic
- 10 g fresh parsley
- 5 g paprika
- 8 g salt
- 3 g black pepper
- 700 ml sunflower oil
- 40 ml lemon juice
Rinse the cleaned calamari rings under cold water, drain thoroughly, and pat them completely dry with paper towels so the coating adheres properly during frying.
Season the calamari with salt, black pepper, paprika, garlic, and lemon zest, then leave it for ten minutes while preparing the coating and sauce ingredients.
Combine flour, cornstarch, and breadcrumbs in one bowl, beat the eggs in another, and arrange both beside the calamari for a quick, orderly breading process.
Dip each calamari ring into beaten egg, then coat it thoroughly with the dry mixture, pressing gently to create an even, crisp outer layer everywhere.
Heat sunflower oil in a deep pan to 180°C, then fry the rings in small batches for approximately two minutes until golden and delicately crisp.
Transfer the fried calamari onto paper towels and season immediately with a little salt, avoiding stacking the rings because trapped steam can soften their coating.
Mix mayonnaise, yogurt, pickles, capers, lemon juice, mustard, dill, salt, and pepper until smooth, then refrigerate the tartar sauce briefly before serving it cold properly.
Arrange the calamari around a bowl of tartar sauce, garnish with lemon wedges and parsley, and serve immediately alongside tomatoes, cabbage salad, or warm bread.
