Kalamarakia Tiganita
This classic Greek appetizer features tender squid rings, lightly floured and quickly fried until golden and crisp. Served with a squeeze of fresh lemon, it's a delightful seafood dish perfect for sharing.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 465 kcal
Allergen information: may contain fish, gluten, and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gsquid, cleaned, body cut into rings, tentacles left whole
- 1 cupall-purpose flour
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 4 cupvegetable oil
for serving
- 1 pcslemon, cut into wedges
Equipment
deep fryer · shallow dish · slotted spoon · paper towels · kitchen thermometer · large heavy-bottomed pot
The method
Step by step
- 1
Pat the cleaned squid rings and tentacles very dry with paper towels to ensure a crispy result.
About 5 min
Cook’s note: Removing as much moisture as possible is key to preventing splattering and achieving crispiness.
- 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper.
About 1 min
- 3
Working in small batches, toss the squid in the seasoned flour, ensuring each piece is lightly coated. Shake off any excess flour.
About 5 min
Cook’s note: Overcrowding the flour mixture can make the coating clumpy; use a sieve to remove excess flour if needed.
- 4
Pour the vegetable oil into a large heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil over medium-high heat to 175°C (350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to accurately gauge the oil temperature for best frying results.
- 5
Carefully add a single layer of floured squid to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and make the squid soggy.
About 1 min
- 6
Fry the squid for 1-2 minutes, or until golden brown and crispy. The cooking time is very short, so watch them closely to prevent overcooking, which can make them tough.
About 2 min
- 7
Remove the fried squid with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 1 min
- 8
Repeat the frying process with the remaining squid, ensuring the oil returns to temperature between batches.
About 5 min
- 9
Serve the Kalamarakia Tiganita immediately with lemon wedges for squeezing over.
Per serving
Nutrition
- Calories
- 464.5kcal
- Protein
- 23.3g
- Carbs
- 29.3g
- Fat
- 28.3g
- Fibre
- 1.7g
- Sugar
- 0.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover calamari in an airtight container in the refrigerator.
Reheat briefly in a hot oven or air fryer to restore crispiness, though they are best eaten fresh.
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