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No. 0247 Mediterranean Free recipe

Panko Calamari Rings with Herbed Tartar

Thick squid rings wear a craggy, deep-golden panko coat that shatters at first bite and gives way to tender calamari. A tangy tartar loaded with pickles and herbs, a lemon wedge and a few crisp greens complete the plate. Serve as a shareable starter or a casual dinner with cold drinks.

4.1 from 1,867 cooks

Crunchy panko-crusted calamari rings on a blue-rimmed plate with tartar sauce, greens and lemon
Photo: Ahmet COTUR on Pexels
Prep
20 min
Cook
10 min
Total
30 min
Serves
4
Level
Medium
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Method 6 steps

  1. Stir the mayonnaise, pickles, capers, dill and a squeeze of lemon into a tartar sauce and chill.

  2. Pat the squid rings very dry and season with salt.

  3. Dredge each ring in flour, dip in the beaten egg, then press firmly into the panko so it is fully coated. Lay on a rack for 5 minutes to set the crust.

  4. Heat the oil in a heavy pot to 360 F. Fry the rings in small batches for 2 minutes, turning once, until deep golden brown.

  5. Drain on a wire rack and sprinkle immediately with salt.

  6. Pile onto a plate with the tartar, lemon wedges and salad leaves and serve hot.

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