Turkish Fried Calamari (Kalamar Tava)
Kalamar Tava Say it: kah-lah-MAHR tah-vah
Kalamar tava is Turkey's beloved fried calamari: tender squid rings coated in a light, seasoned flour mixture and fried until golden and crisp. Popular in Aegean and Mediterranean fish restaurants and meyhanes, it is served as a hot meze, often with tarator—a creamy, garlicky walnut sauce—and lemon. The contrast of crunchy coating, sweet squid, and tangy sauce makes it a favorite with rakı. This home version keeps the squid delicate and the coating shatteringly crisp.
Turkish Fried Calamari (Kalamar Tava)
Kalamar Tava
Pronounced kah-lah-MAHR tah-vah
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Easy
Also egg-free.
Allergens: contains gluten, nuts, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the squid
For the tarator sauce
For the coating
For frying and serving
Method
If using whole squid, clean them. pull the tentacles from the tube, remove the transparent quill, peel off the spotted skin, and rinse well. Slice the tubes into 1/2-inch (1 cm) rings; leave small tentacles whole or halve large ones. Pat all pieces very dry with paper towels.
For the tarator, soak the bread in cold water for 5 minutes, then squeeze out the excess water. Put the bread, walnuts, garlic, lemon juice, and 1/2 tsp salt in a blender or food processor; blend until smooth. With the motor running, slowly pour in the olive oil and 1/4 cup (60 ml) cold water, adding a little more water if needed to make a thick, pourable cream. Chill until serving.
In a wide shallow bowl, whisk together the flour, cornstarch, 1 tsp salt, black pepper, and paprika.
Pour the oil into a deep heavy pot to a depth of about 2 inches (5 cm) and heat to 350°F (175°C) over medium-high heat; a small piece of bread should sizzle and turn golden in 30 seconds.
Working in batches, dredge the squid rings and tentacles in the flour mixture, shake off the excess, and carefully drop them into the hot oil. Do not overcrowd the pot.
Fry for 2–3 minutes, turning once, until golden and the edges are crisp. Remove with a slotted spoon and drain on paper towels. Let the oil return to 350°F (175°C) between batches.
Serve immediately with the tarator sauce and lemon wedges.
Regional variants
Some Aegean cooks add a pinch of hot red pepper flakes to the flour, or serve the calamari with only lemon and salt.
Cook's notes
- Very dry squid is key to a crisp coating; pat it thoroughly before dredging.
- Do not overcook the squid—2–3 minutes is enough, or it will turn rubbery.
- Tarator can be made ahead and chilled; thin with a little cold water if it thickens.
Serve with
Serve hot with tarator, lemon wedges, and rakı or a cold beer.
Make ahead and storage
Tarator keeps covered in the fridge for up to 2 days. Fried calamari is best immediately; reheat leftovers in a 400°F (200°C) oven for 5–6 minutes.
