Name: Calamari and chips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup flour, seasoned with salt and pepper; 2 eggs, beaten; 1 1/2 cup dried breadcrumbs; 1 tablespoon finely chopped parsley; 2 teaspoon grated lemon zest; 500 gram calamari rings; oil for deep frying; 4 potatoes, peeled, cut into chips; Tartare sauce; 1/3 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon capers; 2 gherkins, finely chopped; 2 teaspoon lemon juice

Ingredients

1/2 cup flour, seasoned with salt and pepper

2 eggs, beaten

1 1/2 cup dried breadcrumbs

1 tablespoon finely chopped parsley

2 teaspoon grated lemon zest

500 gram calamari rings

oil for deep frying

4 potatoes, peeled, cut into chips

Tartare sauce

1/3 cup mayonnaise

1/4 cup sour cream

1 tablespoon capers

2 gherkins, finely chopped

2 teaspoon lemon juice

Method

1.Place flour, eggs and breadcrumbs in separate bowls. Mix parsley and zest through breadcrumbs.

2.Dust calamari with flour, shaking off excess. Dip into egg, then breadcrumbs, pressing to adhere. Arrange on a baking tray. Chill for 15 minutes.

3.Heat enough oil for deep frying (about 5-6cm deep) in a large saucepan on high until a few crumbs sizzle immediately when they are added. Deep-fry potatoes, 2-3 minutes, until golden. Drain well on paper towel.

4.Heat another saucepan of oil in the same way to deep-fry the calamari. Cook in 3 batches, 1-2 minutes each, until golden. Drain on paper towel. Keep warm.

5.Deep-fry chips a second time in the first pan, 2-3 minutes, until golden and tender. Drain well on paper towel.

6.For tartare sauce, combine all ingredients in a small bowl and season to taste. Serve calamari with chips and tartare sauce, and a lemon wedge, if desired.

If preferred, you could use small pieces of firm, boneless white fish in place of calamari.
Note

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Ingredients

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