Calamari with tartar sauce is a golden, crunchy seafood dish with tangy dipping sauce. Breaded calamari rings are fried to perfection.
See How to Make Calamari with Tartar Sauce
Description
Calamari with tartar sauce are a golden, crunchy seafood dish served with tangy dipping sauce. Breaded calamari rings are fried to perfection.
Ingredients
Instructions
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Prepare the Calamari Rings
Clean and pat dry the calamari rings with paper towels. Season them lightly with salt and pepper (on all sides) to enhance their flavor.
Tip: Ensure the calamari is completely dry to help the coating stick better and achieve a crispy texture.
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Set Up the Coating
Prepare three shallow bowls: one with flour, one with beaten eggs and one with breadcrumbs. Arrange them in a line for an easy coating process.
Tip: Add a pinch of salt and pepper to the breadcrumbs for added flavor in the crust.
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Coat the Calamari
Dip each calamari ring into the flour, shaking off any excess. Next, coat it in the beaten egg, allowing the excess to drip off. Finally, roll it in the breadcrumbs, pressing gently to ensure an even coating.
Tip: Work with a few rings at a time to make the process smoother and avoid overcrowding.
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Heat the Oil
In a deep frying pan or heavy-bottomed pot, pour enough oil to submerge the calamari rings and heat to 180°C. Use a thermometer for accuracy.
Tip: Test the oil by dropping in a small piece of bread - it should sizzle and turn golden in about 30 seconds.
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Fry the Calamari
Fry the calamari rings in batches to avoid lowering the oil temperature. Fry for 2-3 minutes until golden brown and crisp. Use a slotted spoon to remove the rings and place them on paper towels to drain excess oil.
Tip: Maintain a consistent oil temperature to prevent soggy calamari and ensure even frying.
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Prepare the Tartar Sauce (Optional)
While the calamari is cooling slightly, mix mayonnaise, chopped pickles, a squeeze of lemon juice and a pinch of salt and pepper to create a simple tartar sauce.
Tip: Add a dash of chopped dill or parsley for a fresh twist to the tartar sauce.
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Serve the Calamari
Transfer the calamari to a serving plate and pair it with a small bowl of tartar sauce on the side. Garnish with lemon wedges for an extra zing.
Tip: Serve immediately to enjoy the calamari while it’s hot and crispy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 18g28%
- Cholesterol 120mg40%
- Sodium 480mg20%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Mixing bowls, deep frying pan, tongs, paper towels, slotted spoon
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Frequently Asked Questions about Calamari with Tartar Sauce
1. Can I use frozen calamari instead of fresh?
Yes, frozen calamari works well. Just make sure to thaw it completely and pat it dry before coating and frying. This helps achieve a crispier texture.
2. How do I keep the calamari tender and not rubbery?
The key is cooking time - calamari should be fried quickly at high heat (about 1–2 minutes per side) until golden. Overcooking makes it tough and chewy.
3. Can I make the tartar sauce in advance?
Absolutely. Tartar sauce can be prepared 1–2 days ahead and stored in the refrigerator. In fact, chilling it allows the flavors to meld even better.
4. What oil is best for frying calamari?
Neutral oils with high smoke points like vegetable, sunflower or canola oil, are best for deep-frying calamari. Avoid olive oil, which burns too quickly.
5. What can I serve alongside calamari with tartar sauce?
Lemon wedges are a must, but you can also serve it with a light side salad, coleslaw or fries for a full meal. A squeeze of fresh lemon enhances the flavors.
6. Can I bake calamari instead of frying it?
Yes, you can bake it for a lighter version. Place coated calamari rings on a lined tray, spray lightly with oil and bake at 220°C for 10–12 minutes, flipping halfway.
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