Kalamarakia Tiganita - Greek Fried Squid Recipe
Greek Fried Squid, also known as kalamarakia tiganita, is a Greek meze with deep fried squid. Golden crust, tender calamari and a DIY squeeze of lemon is the secret to this recipe.
- 2 pounds small frozen squid defrost according to package instructions before use
- 1 cup all purpose flour for dredging
- 1/2 to 3/4 cups vegetable oil for frying
- 1 dash salt
- 2 lemon wedges to garnish
Season the defrosted squid with salt.
Preheat a deep skillet or a heavy-bottomed frying pan over low heat. Pour the vegetable oil into the frying pan. It should not be any deeper than half the depth of the pan. Turn the heat up to high.
Dredge the squid in the flour and let sit for a few minutes. Alternatively, put the flour in a resealable plastic bag and add the squid. Shake gently to coat and leave the squid in the flour until its slightly soggy. Gently shake off any excess flour.
Add the squid to the pan when the oil is hot. Check the oil by adding a small piece of the squid to it. If the calamari sizzles, the oil is ready.
Fry the squid rings until they're crisp and golden brown on all sides. Make sure not to overcrowd the pan with squid - instead fry in batches. Remove them with a slotted spoon and drain on paper towels.
Serve the fried calamari on a platter. Garnish with lemon wedges. Enjoy your kalamarakia tiganita!