Summer Appetizer with a Sea Fragrance

Darth Vader
"An appetizer that smells of the sea and promises joyous evenings with friends."
Preparation30 min.
Cooking15 min.
Тotal45 min.
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  • mussels - 14 oz (400 g) fresh or frozen
  • calamari - 14 oz (400 g) tubes
  • crab rolls - 1 pack
  • garlic - 1 clove
  • lemons - 2
  • bay leaf - 2
  • white wine - 4 tablespoons
  • oil - 6 tablespoons
  • salt - to taste
  • black pepper
  • eggs - 2
  • flour - 4 tablespoons
  • beer - 1/2 cup
  • breadcrumbs - for rolling in
  • oil - for frying
  • dill - a few bunches


Clean the calamari and cut it into round slices.

Boil the cleaned and washed mussels well in salted water. Frozen ones are pre-processed and don't need to be boiled.

In a bowl, put finely chopped dill, mashed garlic, bay leaves, black pepper, salt to taste, the juice of the lemons, wine and oil. Stir these ingredients well, then add the mussels and calamari. Stir again and leave in the fridge for at least 30 min.

In a bowl, beat the eggs, add the flour, salt to taste and finally the beer. Beat until you get a smooth mixture, like for pancakes. If it's runny you can add more flour.

Heat generous amounts of oil in a deep Teflon pan.

First, dip the calamari in the egg mixture, then roll in the breadcrumbs and fry. Take the ready calamari onto baking paper to drain out the excess oil.

Repeat this process for the mussels.

Finally, briefly braise the crab rolls in a little oil as well - they don't need any kind of preparation beforehand. Garnish with a bunch of dill and cherry tomatoes.


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