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Crumbed Calamari with Spicy Tartare Sauce

Crumbed Calamari

Crumbed Calamari with Spicy Tartare Sauce
Recipe by Daleen van der Merwe

Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes
Spicy Tartar Sauce
1 cup Clover Classic Dairy Snack
3 t mayonnaise
½ onion, finely chopped
2 gherkins, chopped
1 hard-boiled egg, chopped
¼ stick celery, chopped
¾ t cayenne pepper
Salt to taste
400 g cleaned calamari rings
2 eggs, lightly whisked
1 t Dijon mustard
⅓ cup cake flour
3 cups fresh breadcrumbs (made from day-old bread)
Salt and pepper
Oil for frying
Mixed salad leaves to serve
Lemon wedges to serve

Tartare Sauce
Mix all the ingredients for the tartar sauce together.

Pat the calamari dry with paper towels. Combine the eggs and mustard in a bowl. Place the flour and breadcrumbs on separate plates. Season the flour with salt and pepper to taste.

Place the calamari rings in the flour to coat all around, shake off excess. Dip them into the egg mixture, one at a time, allowing excess to run off. Then coat well in the breadcrumbs.

Add enough oil in a heavy-based saucepan to reach a depth of 15 cm and heat over medium-high heat. Cook one-third of the calamari rings for 1—2 minutes or until it is golden brown.

Using a slotted spoon to transfer the cooked calamari onto paper towels to drain. Repeat in two more batches. Season with salt.

Serve with the tartare sauce, salad leaves and lemon wedges.

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