Recipe for Crispy Fried Squid In Garlic Vinegar Sauce (Kalamar Tava)


2 lb squid, cleaned and washed
1 salt
1/2 cup cornstarch
1/2 cup flour
1 salt and pepper
2 cup light beer
2 each eggs, separated
1 flour for dusting
1 peanut oil for deep frying
1 garlic vinegar sauce


Drain the quid and cut into 1/4-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 1 1/2 cups) 5 each 1/2-inch thick slices : French bread, crusts removed 1 each small head of garlic salt 3/4 cup good olive oil 1/4 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.

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