Squid Trieste Style with Tartar Sauce

An excellent seafood dish that pairs perfectly with a glass of cold drink in the summer. Crispy squid with tartar sauce is a delicious snack, and when served with fried potatoes or spinach with potatoes, it makes a wonderful seafood lunch.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Fish, squid

  • 100 g Wheat flour, white, multi-purpose

  • pieces Salt, table

  • pieces Oil, vegetable oil, canola

Tatarska omaka

  • 350 g Mayonnaise

  • 3 spoons Cucumbers, sour

  • 2 spoons Carp, soaked

  • 0.5 piece Onion, raw

  • 1 teaspoon Mustard

  • 0.5 piece Juice, lemon

  • pieces Salt, table

  • 1 spoon Dill, fresh

Steps

  1. You can use fresh or frozen squid, which should be thawed beforehand. Rinse the squid under running water and drain. Once drained, dry them well with a paper towel.

  2. Prepare the tartar sauce by finely chopping pickles, onion, and capers. If using fresh herbs (dill, parsley), chop them as well. In a bowl, add mayonnaise and mix in all the chopped ingredients, lemon juice, and mustard. Mix everything well and season the sauce with salt and pepper to taste. Store the prepared sauce in the refrigerator.

  3. Cut the squid tubes into rings about 1-2 centimeters wide using a sharp knife. Leave the tentacles whole. Lightly salt the squid and dry them again with paper towels.

  4. Pour oil into a deep pan and heat it to 175 degrees Celsius. If you don’t have a thermometer, you can check the oil temperature using the handle of a wooden spoon. The oil is hot enough when small bubbles form around the handle.

  5. On a large, deep plate, spread flour and add a bit of salt and freshly ground pepper. Mix well, then coat the squid in the seasoned flour. Remove excess flour by shaking the coated squid in a dry sieve a few times.

  6. Carefully add the coated squid to the hot oil and fry for 2-3 minutes until they turn golden brown and become crispy. Do not fry all the squid at once; do it in two or three batches.

  7. Remove the fried squid with a slotted spoon and drain them on paper towels. Serve hot with the tartar sauce.

Nutrition Information (Per 100g)

  • Calories: 179.64 kcal
  • Fat: 10.96 g
    • Saturated Fat: 1.29 g
  • Carbohydrates: 10.69 g
    • Sugars: 1.57 g
  • Protein: 6.45 g
  • Fiber: 0.28 g

Advice

To the flour in which we coat the squid, you can optionally add a bit of paprika and/or garlic powder.