See How to Make Calamari with Tartar Sauce

Clean and pat dry the calamari rings with paper towels. Season them lightly with salt and pepper (on all sides) to enhance their flavor.

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.

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.

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.

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.

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.

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.

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