Crispy Fried Squid with Walnut Sauce — Kalamar Tava
Aegean lightly battered fried squid rings served with a creamy walnut-garlic tarator sauce, lemon wedges, and a small handful of rocket dressed with olive oil and red wine vinegar.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat squid tubes dry and slice into 1cm rings. Tear bread into pieces and soak in cold water 5 minutes. Whisk flour, cornmeal, half the salt (1 tsp), and pepper in a wide bowl, then stir in sparkling water to a thin batter.
Build
Off the heat, blitz walnuts, garlic, soaked bread squeezed dry, half the olive oil (about 20ml), and remaining salt (1 tsp) in a small blender until thick and creamy, thinning with water if needed.
Fry
Heat 300ml oil in a deep skillet over medium-high heat 4–5 minutes to 180°C. Dip squid rings in batter, shake off excess, and fry in batches 2 minutes until pale golden and crisp. Lift onto paper towel to drain.
Finish
Toss arugula with remaining olive oil, vinegar, and a pinch of salt. Arrange squid on warm plates, dollop tarator to one side, lay dressed arugula alongside, scatter parsley, and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.