📝 About This Recipe
Transport your senses to the bustling seafood markets of Byblos with these perfectly golden, crispy calamari rings. This Lebanese rendition elevates the classic fried squid with a delicate hint of warm spices and a signature creamy tahini-based tarator dipping sauce. Light, crunchy, and tender, it is the quintessential 'Mezza' favorite that celebrates the Mediterranean's bounty with a Middle Eastern soul.
🥗 Ingredients
The Calamari
- 1.5 pounds Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1 cup Whole Milk (for tenderizing)
- 1 tablespoon Lemon Juice (freshly squeezed)
Dredge and Spice Mix
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch (for extra crispiness)
- 1 teaspoon Salt (fine sea salt)
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Paprika (sweet Lebanese paprika)
- 4 cups Vegetable Oil (for deep frying)
Tarator Dipping Sauce
- 1/2 cup Tahini (high quality, well-stirred)
- 3 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1/4 cup Lemon Juice (freshly squeezed)
- 3-4 tablespoons Warm Water (to reach desired consistency)
- 1 tablespoon Fresh Parsley (finely chopped)
Garnish
- 1 piece Lemon (cut into wedges)
- 1 sprig Fresh Parsley (for decoration)
👨🍳 Instructions
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1
Rinse the cleaned calamari rings and tentacles under cold water and pat them thoroughly dry with paper towels.
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2
Place the calamari in a medium bowl and pour the milk and 1 tablespoon of lemon juice over them. Let them soak for 15-20 minutes in the refrigerator; this helps tenderize the protein.
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3
While the calamari soaks, prepare the Tarator sauce. In a small bowl, whisk together the tahini and crushed garlic paste.
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4
Slowly add the 1/4 cup of lemon juice to the tahini, whisking constantly. The mixture will thicken and seize at first; this is normal.
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5
Gradually whisk in the warm water one tablespoon at a time until the sauce is smooth and has the consistency of a thick pourable dressing. Stir in the chopped parsley and set aside.
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6
In a large shallow dish or a heavy-duty gallon bag, combine the flour, cornstarch, salt, white pepper, cumin, and paprika. Shake or whisk to mix thoroughly.
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7
Fill a heavy-bottomed pot or deep fryer with vegetable oil to a depth of at least 3 inches. Heat the oil to 375°F (190°C).
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8
Drain the calamari from the milk bath, but do not rinse them. You want them slightly damp so the flour adheres.
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9
Working in small batches, toss the calamari in the flour mixture, ensuring every ring and tentacle is evenly coated. Shake off any excess flour using a wire sieve.
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10
Carefully lower the first batch of calamari into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy rings.
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11
Fry for 2 to 3 minutes until the calamari is a pale golden brown and crispy. Calamari cooks very quickly; overcooking will make it rubbery.
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12
Use a slotted spoon or spider skimmer to remove the calamari and place them on a wire rack set over a baking sheet to drain. Season with an extra pinch of salt immediately while hot.
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13
Repeat the process with the remaining batches, allowing the oil to return to 375°F between each batch.
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14
Transfer the hot calamari to a serving platter, garnish with fresh parsley and lemon wedges, and serve immediately with the Tarator sauce on the side.
💡 Chef's Tips
Always pat the calamari dry before the milk soak and shake off excess flour before frying to ensure a thin, crispy crust. Maintain the oil temperature at 375°F; if the oil is too cool, the calamari will absorb grease, but if it's too hot, the coating will burn before the squid is cooked. Avoid overcooking—2 minutes is usually enough for tender rings; once they turn golden, they are done. If you cannot find fresh squid, frozen calamari works well, but ensure it is fully thawed and very well dried before starting. For a spicy kick, add a pinch of Aleppo pepper or cayenne to the flour dredge.
🍽️ Serving Suggestions
Serve alongside a fresh Fattoush salad with plenty of sumac for a refreshing contrast. Pair with a glass of chilled Lebanese Arak diluted with water and ice. Include a side of spicy 'Batata Harra' (Lebanese spicy potatoes) for a full seafood mezza experience. Serve with extra Lebanese flatbread to scoop up any leftover Tarator sauce. A side of pickled turnips (Kabees) provides a perfect acidic crunch to cut through the richness of the fried seafood.