Fish from Osman: Fried Calamari and Tarator Sauce

remove-the-internal-organs-of-the-squid-you-purchased-whole-by-pulling-it-from-the-tail

quickly-pull-off-the-skin-on-the-outside-of-the-squid-holding-it-by-the-tip

after-removing-the-transparent-bone-in-the-middle-in-one-piece-wash-the-inside-and-outside-of-the-squid-in-plenty-of-water

to-remove-the-membrane-layer-remaining-on-the-whole-squid-after-removing-its-skin-go-over-it-once-with-the-back-of-the-knife

chop-the-ready-squid-into-rings-to-the-desired-thickness

squids-rub-it-with-granulated-sugar-salt-and-baking-soda-for-about-30-minutes-until-it-foams-after-adding-mineral-water-to-the-gradually-softening-squids-leave-them-in-the-refrigerator-for-about-2-hours

meanwhile-to-prepare-tarator-sauce-which-is-indispensable-for-fried-calamari-crumble-the-stale-bread-crumbs-into-a-small-bowl-pulse-the-bread-crumbs-with-the-walnuts-in-the-food-processor

after-mixing-it-with-olive-oil-grated-garlic-lemon-juice-strained-yoghurt-and-salt-leave-it-in-the-refrigerator-to-rest

drain-the-squids-waiting-in-the-marinade-mixture-do-not-rinse-place-the-flour-on-a-flat-serving-plate-coat-each-side-of-the-drained-squid-in-flour

heat-the-sunflower-oil-in-a-deep-pot-fry-the-calamari-coated-in-flour-in-hot-deep-oil-until-golden-brown-place-the-squids-on-a-paper-towel-for-5-minutes-to-release-excess-oil-and-place-them-on-a-serving-plate

serve-with-the-tarator-sauce-that-has-been-waiting-in-the-refrigerator-and-thickened-share-it-with-your-loved-ones-as-a-hot-starter-or-snack