Crunchy fried calamari with tahini remoulade

Crunchy fried calamari with tahini remoulade

By
From
Saha
Serves
4
Photographer
Matt Harvey

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

Tahini remoulade

Ingredients

Quantity Ingredient
150g plain yoghurt
3 tablespoons tahini, well stirred
1 garlic clove, crushed with ¼ teaspoon salt
1 lemon, juiced
1/2 teaspoon pepper
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped gherkins
1 teaspoon chopped capers

Crunchy coating

Quantity Ingredient
3 tablespoons cornflour
3 tablespoons fine polenta
3 tablespoons fine semolina
1 tablespoon Golden spice mix
8 small calamari tubes, quartered
salt and pepper
vegetable oil for shallow-frying
lemon wedges

Method

  1. To make the tahini remoulade, combine the yoghurt, tahini, garlic paste and lemon juice in a bowl and whisk together thoroughly. Add the remaining ingredients and stir well.
  2. Prepare the crunchy coating by sieving all the ingredients together. 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.
  3. 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 end 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 kitchen paper. Serve them piping hot with lemon wedges and the tahini remoulade.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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