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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the plain flour, salt, pepper, garlic powder, onion powder, and cornflour well.
Dip the calamari in the flour mixture. For a thicker breading, dip it in water first and then back into the flour mixture.
Fry on medium to high heat for around 5 minutes until golden. Do not over fry or it will be rubbery.
Mix the mayonnaise with the finely chopped pickled cucumber, salt, pepper, garlic powder, mustard, pickle juice, and lemon juice.
Plate up and serve with fresh lemons.
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Fresh calamari gives the best results.
Don't over fry the calamari or it will turn rubbery.
Can I use frozen calamari?
Yes, but fresh calamari gives the best results.
How do I prevent the calamari from becoming rubbery?
Avoid over frying the calamari; fry until just golden.
Can I make the tartar sauce in advance?
Yes, you can prepare the tartar sauce a day in advance and store it in the refrigerator.
What oil is best for frying calamari?
Use a neutral oil with a high smoke point, like vegetable or canola oil.
How can I make the breading thicker?
Dip the calamari in water before coating it again in the flour mixture.
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