Deep fried calamari with sauce tartare
8 cleaned squid bodies ready for use
Wheat flour for breading
Salt and pepper
Sunflower oil for deep frying
Cut the cleaned squid bodies into 1cm wide rings and put them on ice again in a sieve until needed.
Pour 3-4 cups flour in a bowl with salt and pepper. In another bowl, beat eggs. In a third bowl pour panko bread crumbs or any other bread crumbs.
Heat about 4 cm sunflower oil well into a medium saucepan. Pour a handful of rings (8-10 pieces) in the flour, make sure they are entirely covered in flour. Take a ring at a time from the flour and fold into the egg mixture and finally in breadcrumbs. Then add the rings one by one into the hot oil. The rings should only have a few minutes - until they appear golden. Remove them with a slotted spoon or tweezers and put them on a plate with paper towels.
1/2 cup mayonnaise
1/2 cup yogurt
2 tablespoons finely chopped capers
1 tablespoon finely chopped onion
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
2 pcs finely chopped cornichons
1 tsp dijon mustard
salt and pepper
Mix all ingredients and season with salt and pepper.