Crispy fried squid in garlic vinegar sauce (kalamar tava)

4 servings

Ingredients

Quantity Ingredient
2 pounds Squid, cleaned and washed
½ cup Cornstarch
½ cup Flour
Salt and pepper
2 cups Light beer
2 eaches Eggs, separated
Salt
Flour for dusting
Peanut oil for deep frying
Garlic vinegar sauce (recipe follows)

Directions

BEER BATTER

Drain the quid and cut into ¼-inch rings. Put in a bowl and sprinkle with salt. To make the batter, sift the cornstarch and flour with salt and pepper. Mix in the beer and egg yolks and beat with a whisk until smooth. Beat the egg whites to soft peaks and fold into the batter. In a large skillet or wok, heat oil to 350 degrees. Put about 2 cups flour in a bowl. Toss a handful of squid rings with the flour, then shake in a sieve to remove excess. Drop the rings into the batter. Lift with cupped fingertips, letting excess batter fall back into the bowl. Fry in hot oil until dark golden brown. Don't crowd the pan. Drain on paper towels and serve immediately. Pass sauce separately. GARLIC VINEGAR SAUCE (SARMISAKLI SIRKELI SALCA): (Makes 1½ cups) 5 each ½-inch thick slices : French bread, crusts removed 1 each small head of garlic salt ¾ cup good olive oil ¼ cup red wine vinegar Soak bread in water to cover. Squeeze dry and set aside. Peel garlic cloves and pound them in a mortar with some salt until thoroughly pureed. Stir in the bread and blend with the garlic. Gradually stir in olive oil and then vinegar. Adjust salt and vinegar to taste. This sauce will keep in the refrigerator for several days. Thin with water to desired consistency. Makes 4 servings. From: CLASSICAL TURKISH COOKING - Traditional Turkish Food for the American Kitchen by Ayla Algar, Harper Collins Publ., New York. 1991. ISBN 0-06-016317-8 Shared by: Karin Brewer, Cooking Echo, 3/93 Submitted By SANDEE EVELAND On 12-13-94

Related recipes