A seafood wrap made by frying breaded calamari rings until crisp and rolling them in a tortilla with tartar sauce and lettuce. It brings the crispy calamari plate of coastal restaurants into a practical sandwich form.
Pat the calamari rings dry with paper towel and coat them in flour, beaten egg and breadcrumbs in order.
Fry the calamari in hot oil for 2-3 minutes until golden and crispy, then transfer to paper towel.
Warm the tortilla in a dry pan for a few seconds and spread tartar sauce on it.
Place lettuce and the crispy calamari on the tortilla, roll it up tightly, and serve with a lemon wedge.
Important: Dry the squid thoroughly before frying, otherwise the oil may splatter and the breading may absorb too much oil. Allergen: contains gluten (breadcrumbs, tortilla), egg, mollusks (squid).
If you bread the calamari right before frying, the breadcrumbs get the crispiest result without getting soggy and soft.
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