Fried Calamari with Tartar Sauce

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Fried Calamari with Tartar Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/fried-calamari-with-tartar-sauce-recipe.htm>  08 July 2008.

Fried Calamari with Tartar Sauce Photo
Fried Calamari with Tartar Sauce
Yield: Makes 2 to 3 servings
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Ingredients:
1
pound cleaned squid (body tubes, tentacles or a combination)

1
egg

1
tablespoon milk

3/4
cup fine dry unseasoned bread crumbs

Vegetable oil

Tartar Sauce (recipe follows)

Lemon wedges (optional)



Preparation:
1.
Rinse squid under cold running water. Cut each squid body tube crosswise into 1/4-inch rings. Pat pieces thoroughly dry with paper towels.

2.
Beat egg with milk in small bowl. Add squid pieces; stir to coat well. Spread bread crumbs on plate. Dip squid pieces in bread crumbs; place in shallow bowl or on waxed paper. Let stand 10 to 15 minutes before frying.

3.
To deep fry squid,* heat 1-1/2 inches oil in large saucepan to 350°F. (Caution: Squid will pop and spatter during frying; do not stand too close to pan.) Adjust heat to maintain temperature. Fry 8 to 10 pieces of squid at a time in hot oil 45 to 60 seconds until light brown. Remove with slotted spoon; drain on paper towels. Repeat with remaining squid pieces. Do not overcook squid or it will become tough.
*To shallow fry squid, heat about 1/4 inch oil in large skillet over medium-high heat; reduce heat to medium. Add single layer of squid to hot oil without crowding. Cook, turning once, 1 minute per side or until light brown. Proceed as directed in step 5.

4.
Serve hot with Tartar Sauce and lemon wedges.




Tartar Sauce

Yield: Makes about 1-1/3 cups
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Ingredients:
1
green onion

1
tablespoon drained capers

1
small sweet gherkin or pickle

2
tablespoons chopped fresh parsley

1-1/3
cups mayonnaise



Preparation:
1.
Thinly slice green onion. Mince capers and gherkin.

2.
Fold green onion, capers, gherkin and parsley into mayonnaise. Cover and refrigerate until ready to serve.





Fried Calamari with Tartar Sauce

This recipe appears in: Savory Sauces