Crunchy fried calamari with tahini rémoulade

Crunchy fried calamari with tahini rémoulade

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Deep-fried calamari is a universally popular dish, and the golden spice mix is a nice way to liven it up a bit.

Tahini rémoulade

Ingredients

Quantity Ingredient
150g thick natural yoghurt
3 tablespoons tahini, well stirred
1 garlic clove, crushed with 1/2 teaspoon salt
1 lemon, juiced
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped gherkins
1 teaspoon chopped capers

Eggplant crisps

Quantity Ingredient
1 small eggplant, sliced 1 mm thick
olive oil, for shallow-frying
sea salt and freshly ground black pepper
8 small calamari tubes, quartered
sea salt and freshly ground black pepper
vegetable oil, for shallow-frying
chive flowers, to garnish

Crunchy coating

Quantity Ingredient
3 tablespoons cornflour
3 tablespoons fine polenta
3 tablespoons fine semolina
1 tablespoon Golden spice mix

Method

  1. To make the tahini rémoulade, combine the yoghurt, tahini, garlic paste and lemon juice in a bowl and whisk together thoroughly. Add the remaining ingredients and stir well.
  2. To make the eggplant crisps, shallow-fry the eggplant slices in the olive oil until golden. Season lightly.
  3. Split the calamari tubes lengthwise, then trim the sides neatly. Use a very sharp knife to score a fine diamond pattern on the inner surface.
  4. Prepare the coating by sieving together the cornflour, polenta, semolina and spice mix. Season the calamari pieces lightly with salt and pepper, then dunk them into the crunchy coating mixture. Put the calamari pieces into the sieve to shake off any extra coating mix.
  5. Heat the oil in a large frying pan until it is nearly smoking. If the oil isn’t hot enough, the calamari will ‘stew’ rather than fry, and the result will be soggy rather than crunchy. Add the calamari pieces to the hot oil in batches, shaking the pan to coat them with the oil and to help them colour evenly. They should take less than a minute to cook. Remove from the pan and drain on paper towel. Serve them piping hot with eggplant crisps and chive flowers to garnish.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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