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Ingredients
- 1/2 Cup dry breadcrumbs
- 1 tbsp mustard
- 2 small pickled onions, finely chopped
- 2 tbsp chives, chopped
- 1 Cup mayonnaise
- 2 Cup oil, for deep-frying
- 1 tbsp lemon rind, grated
- 2 Clove garlic, crushed
- 4 eggs, lightly beaten
- 4 tbsp corn flour
- 1/2 kilo cleaned calamari tubes
Directions
- Thinly slice the calamari, toss in corn flour and shake off the excess.
- Dip into the combined egg, garlic and lemon rind mixture.
- Coat with breadcrumbs and shake off the excess.
- Fill a deep heavy based pan one third full of oil, and heat the oil to 350 degrees F.
- The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.
- Gently lower small batches of calamari into the oil and cook for 1 minute, or until just heated through and lightly browned.
- Remove with a slotted spoon.
- Drain on crumpled paper towels and keep warm while cooking the remainder.
- To make tartar sauce:
- Combine the mayonnaise, chives, pickled onions and mustard.
- Mix well and serve with the calamari.
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