In a mixing bowl, combine wheat flour, corn flour, fine semolina, mustard powder, dried tarragon, and smoked paprika powder. Season generously with salt and pepper. Stir well until all dry ingredients are evenly mixed.
Take each piece of calamari and immerse it in the prepared batter, ensuring it is well coated. This step is crucial for achieving that wonderful crunch.
Next, heat a deep pan over high heat and fill it with plenty of sunflower oil. You want enough oil for the calamari to float as it fries.
Once the oil is hot and shimmering, carefully add the battered calamari in batches. Fry until they are golden brown and crispy, usually taking a few minutes.
As you fry, keep a close eye on the color. You’re looking for a rich golden hue. Once done, remove them from the oil using a slotted spoon and place them on a plate lined with absorbent paper to drain excess oil.
For the tartar sauce, combine pickled cucumber, capers, onion, and lime juice in a blender. Blend until a smooth paste is formed.
Transfer this paste to a kitchen towel, wrap it tightly, and press it firmly to remove any excess liquid.
In a separate bowl, mix the mayonnaise, the prepared paste, dill, and a touch of pepper. Stir until well combined.
Finally, serve the hot calamari with the freshly made tartar sauce on the side. The combination is a match made in culinary heaven!
