- Cook Time
- Prep Time
- 4 to 6Servings
- 1 pound fresh calamari hoods and tentacles
- 1 cup semolina flour
- 1 cup cornstarch, sifted
- 1 teaspoon coarse salt
- 1 cup vegetable oil
- 1 lemon
- 1/2 English cucumber, peeled, seeded, finely chopped
- 1 cup yogurt, best quality Greek
- 1/4 teaspoon coarse salt
- 2 garlic cloves
- 1 teaspoon fresh lemon juice
For tzatsiki, place all ingredients in blender and pulse 1 to 2 minutes. Set aside and chill.
For calamari, (get the best quality calamari from your local fish market), rinse under cold water, pat dry. Place on cutting board slice into 1/4-inch rings; leave tentacles as they are. Drain on paper towels. Place flour (semolina is best as it is fine and crisps well), cornstarch, and salt in large bowl; add calamari into the flour mixture and toss until each piece is well coated. Heat oil in deep heavy skillet over medium to high heat, and fry calamari in batches for 1 to 1 1/2 minutes, remove and drain on paper towels.
Just before serving, squeeze lemon over calamari and sprinkle lightly with coarse salt. Serve with more lemon wedges and tsatsiki.
Note: to keep it gluten free, substitute flour with cornstarch.