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Fried Calamari (Kalamarakia Tiganita)
Crispy golden fried squid rings with a light batter, served with lemon and skordalia.
Kalamarakia tiganita - fried calamari - is perhaps the most popular seafood meze in Greek tavernas. When done right, the squid rings are tender inside with a shatteringly crisp golden coating that shatters at first bite. It's a dish that defines summer dining by the sea.
Our secret to perfect fried calamari lies in three things: ultra-fresh squid from local waters, a light dusting of seasoned flour (never heavy batter), and properly hot oil. The calamari is cleaned and sliced into rings, dredged in flour with a hint of semolina for extra crunch, then fried quickly until golden. The high heat ensures the coating crisps before the squid overcooks.
Served immediately - fried calamari waits for no one - with wedges of lemon and our house-made skordalia (garlic dip), this is the kind of simple, perfect food that makes Greek cooking legendary. Close your eyes and you can hear the waves.
Our secret to perfect fried calamari lies in three things: ultra-fresh squid from local waters, a light dusting of seasoned flour (never heavy batter), and properly hot oil. The calamari is cleaned and sliced into rings, dredged in flour with a hint of semolina for extra crunch, then fried quickly until golden. The high heat ensures the coating crisps before the squid overcooks.
Served immediately - fried calamari waits for no one - with wedges of lemon and our house-made skordalia (garlic dip), this is the kind of simple, perfect food that makes Greek cooking legendary. Close your eyes and you can hear the waves.
Prep: 20 mins
Cook: 10 mins
Serves: 4-6
Easy
Ingredients
800g fresh squid (cleaned)
1 cup all-purpose flour
1/4 cup fine semolina
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Vegetable oil for deep frying
Lemon wedges
Fresh parsley
Skordalia for serving
1 cup all-purpose flour
1/4 cup fine semolina
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Vegetable oil for deep frying
Lemon wedges
Fresh parsley
Skordalia for serving
Instructions
1. Clean squid if not already done - remove head, innards, quill, and outer membrane. Slice bodies into 1cm rings. Keep tentacles whole.
2. Rinse squid and pat completely dry. Wet squid will splatter in oil and won't crisp properly.
3. Mix flour, semolina, salt, pepper, and paprika in a bowl.
4. Heat oil to 180C in a deep pot or fryer. Test with a small piece - it should sizzle immediately.
5. Dredge squid in flour mixture, shaking off excess. Fry in batches for 2-3 minutes until golden and crispy.
6. Remove with slotted spoon and drain briefly on paper towels.
7. Serve immediately on a warm platter with lemon wedges, fresh parsley, and skordalia on the side.
2. Rinse squid and pat completely dry. Wet squid will splatter in oil and won't crisp properly.
3. Mix flour, semolina, salt, pepper, and paprika in a bowl.
4. Heat oil to 180C in a deep pot or fryer. Test with a small piece - it should sizzle immediately.
5. Dredge squid in flour mixture, shaking off excess. Fry in batches for 2-3 minutes until golden and crispy.
6. Remove with slotted spoon and drain briefly on paper towels.
7. Serve immediately on a warm platter with lemon wedges, fresh parsley, and skordalia on the side.
