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    • Kalamarakia Tiganita: Classic Greek Small Fried Squid

    Mark Sharron
    Easy
    10 minutes
    8 to10
    Fried squid is served in just about every fish tavern in Greece. It is not difficult to make if one wants to try doing it at home.
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    Ingredients

    • 2 pounds small squid
    • 1 cup flour for dredging
    • Olive oil for frying
    • Salt and black pepper to taste
    • 1 teaspoon chopped fresh parsley to garnish
    • Lemon wedges to garnish

    Method

    • How to Make Kalamarakia Tiganita (Classic Greek Small Fried Squid)
    • Clean the squid by removing the head, innards, quill, and skin, then rinse under cold running water
    • Pat the cleaned squid thoroughly dry with paper towels to remove excess moisture
    • Slice the squid bodies into uniform rings; keep tentacles intact if desired
    • Pour the flour into a shallow dish and season lightly with salt and black pepper
    • Dredge the squid rings and tentacles in the seasoned flour, ensuring even coating; shake off any excess
    • Pour enough olive oil into a deep frying pan to reach 1-2 inches depth, and heat over medium-high until shimmering (approx. 180°C/350°F)
    • Gently lower the floured squid pieces into the hot oil in batches, taking care not to overcrowd the pan
    • Fry each batch for 2-3 minutes, turning occasionally, until golden and crisp
    • Transfer cooked squid onto a plate lined with paper towels to drain any excess oil
    • Repeat frying process with remaining squid, maintaining oil temperature throughout
    • Arrange the fried squid on a serving platter in a single layer for optimal crispness
    • Sprinkle the chopped fresh parsley evenly over the top for garnish
    • Serve immediately with lemon wedges on the side for squeezing over the hot squid