Introduction

Fried Kalamari is a popular Greek appetiser known for its crispy exterior and tender interior. This dish features squid rings that are lightly coated in a seasoned flour mixture and fried to golden perfection. It’s often served with a squeeze of lemon and a side of dipping sauce, making it a favourite at seafood restaurants and Greek tavernas.

Ingredients

Serves Approximately: 4 – 6 People

• Squid: 1.5 pounds (cleaned and cut into rings)
• All-Purpose Flour: 1 cup
• Cornstarch: 1/2 cup
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
• Paprika: 1/2 teaspoon
• Garlic Powder: 1/2 teaspoon
• Lemon: 1, cut into wedges (for serving)
• Fresh Parsley: 2 tablespoons, chopped (optional for garnish)
• Oil: For frying (vegetable, canola, or peanut oil)

Equipment

• • Large Bowl
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Deep Fryer or Large Pot
  • Slotted Spoon or Tongs
  • Paper Towels
  • Plate or Serving Dish

Instructions

1. Prepare the Squid:

• • Clean the squid thoroughly, removing the innards, beak, and cartilage. Cut the squid into 1/2-inch rings. Pat the squid rings dry with paper towels to remove excess moisture.

2. Prepare the Coating:

• • In a large bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

3. Coat the Squid:

• • Toss the squid rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

4. Heat the Oil:

• • In a deep fryer or large pot, heat the oil to 350°F (175°C). Use enough oil to submerge the squid rings completely.

5. Fry the Squid:

• • Working in batches to avoid overcrowding, carefully add the coated squid rings to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per batch.
  • Use a slotted spoon or tongs to remove the fried squid from the oil, and transfer them to a plate lined with paper towels to drain any excess oil.

6. Serve:

• • Arrange the fried kalamari on a serving dish. Garnish with fresh parsley if desired and serve with lemon wedges for squeezing over the top.

Tips

• Oil Temperature: Maintaining the correct oil temperature is crucial for achieving a crispy texture. Use a thermometer to monitor the temperature, and adjust the heat as necessary.
• Batch Frying: Fry the squid in small batches to prevent the oil temperature from dropping, which can result in soggy kalamari.
• Dipping Sauce: Serve with a side of marinara sauce, aioli, or tzatziki for dipping.
• Tenderizing Squid: If you have time, marinate the squid rings in buttermilk for 30 minutes before coating them in flour. This can help tenderise the squid.