Fried calamari with herb-lemon sauce
Prep Time
Price Per Serving
Cooking Mode
15 mL (1 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. butter
340 g (¾ lb.) lb. frozen calamari rings
To taste salt and pepper
125 mL (½ cup) cup plain Greek yogurt
125 mL (½ cup) cup light mayonnaise
15 mL (1 tbsp.) tbsp. capers, finely chopped
15 mL (1 tbsp.) tbsp. minced fresh basil, and a little mor as garnish
15 mL (1 tbsp.) tbsp. minced fresh chives, and a little more as garnish
10 mL (2 tsp.) tsp lemon zest
10 mL (2 tsp.) tsp lemon juice, and a little more as garnish
1 pinch pepper
15 mL (1 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. butter
340 g (¾ lb.) lb. frozen calamari rings
To taste salt and pepper
125 mL (½ cup) cup plain Greek yogurt
125 mL (½ cup) cup light mayonnaise
15 mL (1 tbsp.) tbsp. capers, finely chopped
15 mL (1 tbsp.) tbsp. minced fresh basil, and a little mor as garnish
15 mL (1 tbsp.) tbsp. minced fresh chives, and a little more as garnish
10 mL (2 tsp.) tsp lemon zest
10 mL (2 tsp.) tsp lemon juice, and a little more as garnish
1 pinch pepper
Directions
1Thaw calamari according to package directions. Drain and pat dry.
2Prepare herb-lemon sauce.
3Melt oil and butter and in a skillet over medium-high heat and quickly fry calamari. Season with salt and pepper.
4Serve calamari garnished with a splash of lemon juice and chives and basil to taste, alongside the herb-lemon sauce.
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Personal Note
Personal Note