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Breaded Squid with Tarama Sauce

Breaded Squid with Tarama Sauce

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For the Breaded Squid:
400g cleaned Squid from one of the Blue Island Fish Markets
200g egg white
120g hard flour
300g sliced bread, hand grated
4g ground fennel seed
Sunflower oil (for frying)
Parsley leaves (for garnish)
For the Tarama Sauce:
75g fish roe, white
90g onion, finely chopped
250g sunflower oil
30g olive oil
50g cold water
10g lemon juice
10g caper

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Breaded Squid with Tarama Sauce

  • Main Course
  • Snack / Appetisers
Cooking Methods:
  • Portions: 2
  • Μέτρια


  • For the Breaded Squid:

  • For the Tarama Sauce:



For the Breaded Squid:

Wash and then dry the squid on absorbent paper.

Mix the flour and fennel seed in a bowl.

Salt the squid and roll it in the flour, then the egg white and then the breadcrumbs.

Cook in a frying pan with ample sunflower oil, on a medium to high heat.

Remove and drain on absorbent paper.

Garnish with parsley leaves and serve with the tarama sauce.

For the Tarama Sauce:

Mix the olive oil and sunflower oil in a jug.

Put the remaining ingredients into a blender and blend until smooth.

Continue blending, adding the oil to the mixture very slowly at first, almost drop by drop, until the sauce begins to thicken and then with a continuous flow.

If necessary, change the texture of the fish roe sauce with cold water.

Bon appétit!


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