Meze Atlas, Hot plates, ara sıcak

Kalamar Tava

Name: Kalamar Tava
Prep time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 750 g squid, cleaned; 100 g plain flour; 50 g cornflour; 1 tsp salt; 500 ml sunflower oil, for frying; 1 lemon; 1 portion tarator (walnut, bread and garlic sauce, as for midye tava)

/ka·la·MAR ta·VA/

Fried squid rings with tarator sauce

4serves

30 minactive time

Goes with

Beer

Cold beer cleans the palate after crisp, salty frying.

Also good with white wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

750 gsquid, cleaned
100 gplain flour
50 gcornflour
1 tspsalt
500 mlsunflower oil, for frying
1lemon
1 portiontarator (walnut, bread and garlic sauce, as for midye tava)

Method

Cut the squid bodies into 1 cm rings and keep the tentacles whole. Pat completely dry.
Mix the flour, cornflour and salt, then toss the squid in it and shake off the excess.
Heat the oil to 180°C and fry in small batches for 1 to 2 minutes until pale gold. Do not overcook or the squid will toughen.
Drain on paper and serve at once with lemon and tarator.