Kalamarakia tiganita, a beloved fish delicacy in Greece, steals the spotlight as a classic appetizer cherished not only during sun-soaked summers but also throughout fasting periods. Delve into the heart of Greek cuisine as I share my personal delight in pairing this delectable fried calamari with golden fried potatoes and refreshing ouzo, especially during coastal escapes and visits to local fish taverns.
Dreaming of endless seaside rendezvous, where the soothing waves harmonize with the clinking of ouzo glasses and the delightful crunch of kalamarakia tiganita. Until that day arrives, let's dive into the art of crafting this exquisite meze.
My preferred rendition embraces simplicity, boasting a crispy crust delicately adorned with seasoned flour. Simplifying the process, I opt for pre-cleaned squid rings, thawed and ready for culinary magic. Mastery over the chewiness conundrum lies in the careful execution of cooking time—3 minutes of sizzling oil immersion, followed by 1 minute of paper-towel-draped respite for an irresistibly crunchy exterior and succulent interior. Pro tip: Test the oil's readiness by a sizzling calamari ring's dance upon contact.
Behold a recipe that gracefully serves 4, requiring a mere 10 minutes for preparation and a swift 3-4 minutes of cook time. Unveil the essence of Greek tradition and culinary finesse on your plate today.
Kalamarakia Tiganita - Ingredients
- 400 g of calamari, defrosted
- 100 g of flour
- salt and freshly ground pepper
- vegetable oil for frying
Kalamarakia Tiganita - How to Make
- Start this Greek crispy fried squid recipe by putting them in a bowl and sprinkling with salt, pepper, and any other seasoning of your choice (paprika or chili powder can be used for a spicier flavor).
- Add the flour and mix well to coat evenly, shaking off any excess flour before cooking.
- Heat the vegetable oil in a frying pan on medium-high heat.
- Fry in batches for no longer than 3 minutes and leave plenty of space between the rings.
- Using a slotted spoon, scoop the rings out and place them on kitchen paper to dry for 1 minute.
- Sprinkle with salt.
- Serve immediately with lemon wedges.