Calamari

Calamari

Kalamar

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

To me, a plate of hot, delicate kalamar eaten with a bowl of nutty tarator sauce, looking out over the Bosphorous at sunset, sums up why I love Istanbul’s food: it’s such a simple dish and really makes the most of local ingredients, plus it’s easy to recreate at home. You can use any beer for the batter, but I find dark beers make for tastier results. The trick with squid is to avoid overcooking them or they become rubbery – these rings need no more than a minute’s cooking.

Ingredients

Quantity Ingredient
120ml dark ale
40g plain flour
freshly ground black pepper
3 whole squid, cleaned
vegetable oil, for deep-frying
Yoghurt and walnut sauce, to serve
salt

Method

  1. Make a batter by whisking together the beer and flour. Season lightly with a little salt and pepper.
  2. Rinse the squid and pat dry with paper towel. Cut off the tentacles and reserve. Slice the body into rings about 2 cm wide.
  3. Heat the oil for deep-frying. When it’s shimmering, carefully drop a tiny bit of the batter into the oil. If it floats, bubbles and browns immediately, the oil is hot enough. Turn the heat down to medium.
  4. Dip the squid rings and tentacles, one at a time, in the batter, drain off excess and lower into the hot oil in batches. Deep-fry for 1 minute – or less – until golden brown. Remove with a slotted spoon and drain briefly on paper towels before serving hot with tarator sauce.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again