Small Plates & Street Food · Greek
Fried Calamari with Lemon Yogurt Dip
Thick squid rings get a quick soak in buttermilk and a seasoned flour coating before frying to a light, tender crunch. A tangy garlic and dill yogurt dip, peppery arugula and a lemon half make it taverna-style perfection.
Test kitchen note: Fry for no more than two minutes; squid goes from tender to rubbery quickly, and the coating is done as soon as it turns pale gold.
Method 6 steps
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Soak the squid rings in buttermilk for 20 minutes in the fridge.
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Stir together the yogurt, garlic, dill, lemon zest, lemon juice and a pinch of salt. Spoon into a small bowl.
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Combine the flour, cornstarch, oregano, 1 teaspoon salt and black pepper in a shallow dish.
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Heat the oil to 375F. Lift the squid from the buttermilk, let the excess drip away and toss thoroughly in the seasoned flour.
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Fry in small batches for 90 seconds to 2 minutes until pale golden. Drain on paper towels and sprinkle with salt.
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Plate the calamari with the yogurt dip, a small pile of arugula and a lemon half for squeezing.
That is the whole pie. Enjoy every slice.
Pairs well with
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