Calamari with garlic-lemon sauce

Name: calamari with garlic-lemon sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 500 g frozen squid tubs; 2 lemon; 100 g Greek yoghurt; 50 g mayonnaise; 1 toe garlic; 20 g fresh flat parsley; 1 liter peanut oil; 50 g cornstarch; 50 g wheat flour

Calamaris with garlic-lemon sauce

Ingredients

Kitchen Stuff

1 fryer or large pan

Directions

Allow the squid tubes to thaw and clean the lemons.
Put the yogurt and mayonnaise in a bowl. Grate the yellow skin of 1 lemon above and squeeze out the fruit. Keep the juice separate.
Slice the garlic and mix through the yogurt. Slice the parsley and mix half by the garlic sauce. Season with some lemon juice.
Heat the oil in a wok or deep fryer to 180 ° C.
Dab the squid tubers dry and cut into 1 cm rings. Spoon with some lemon juice.
Put together with the cornstarch, flour, pepper and salt in a plastic bag. Turn the bag tightly closed.
Shake the squid rings tightly together so that they are covered with an even layer of flour.
Remove from the bag, shake off any excess flour and fry the rings in 2 to 3 portions in 3 min. Golden brown.
Drain on kitchen paper and place on a dish. Cut the rest of the lemon into pieces and put in between.
Sprinkle with the rest of the parsley and serve with the garlic sauce.