500g squid or calamari, cleaned, cut into rings
salt and pepper, to taste
½ cup beer
½ cup plain flour (all purpose)
sunflower oil, for deep frying
½ cup flat leaf parsley leaves
Turkish tarator sauce
¼ cup walnuts
¼ cup pine nuts
½ cup turkish bread, finely chopped
3 cloves garlic
2 tablespoons olive oil
¾ cup yoghurt
½ tablespoon finely chopped mint
Preheat oven to 180°C/160°C (fan forced).
Pat squid dry with paper towel. Season generously with salt and pepper.
Pour beer into a large bowl. Gradually whisk in flour until smooth. Place squid in mixture to coat.
To make tarator sauce place walnuts, pine nuts, bread and garlic onto a baking tray and drizzle with 1 tablespoon of olive oil, cook in the oven for 5 minutes. Remove from oven put into the bowl of a food processor.
Process only for a few seconds so mixture remains coarse. Combine nut mixture with yoghurt, remaining oil and mint in a medium bowl. Season with salt and pepper.
Heat oil enough oil for deep frying in a deep-fryer or large saucepan until hot. Shake any excess batter from squid and place in oil, in batches and fry until golden brown.
Remove from oil using a slotted spoon and drain on paper towel. Add parsley to oil for 10 seconds and drain.
Serve squid and parsley with tarator sauce.