📝 About This Recipe
Transport yourself to a sun-drenched taverna on the Aegean coast with this authentic Greek fried calamari. This dish celebrates simplicity, featuring tender squid rings enveloped in a light, seasoned flour crust that shatters with every bite. The secret lies in using fresh seafood and a high-heat fry, resulting in a golden appetizer that perfectly balances the sweetness of the sea with the bright acidity of fresh lemon.
🥗 Ingredients
The Calamari
- 2 pounds Fresh Squid (cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
- 1/2 cup Whole Milk (to tenderize the squid)
The Dredge
- 1.5 cups All-purpose Flour
- 1/2 cup Fine Semolina (provides extra crunch)
- 1 teaspoon Sea Salt (plus extra for finishing)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Dried Greek Oregano (crushed between palms)
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
Frying and Garnish
- 3 cups Neutral Oil (such as sunflower or vegetable oil for deep frying)
- 2 whole Lemon (cut into wedges)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the cleaned squid under cold running water and pat them thoroughly dry with paper towels. Any excess moisture will prevent the flour from sticking properly.
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2
Place the squid rings and tentacles in a bowl and pour the milk over them. Let them soak for 15-20 minutes in the refrigerator; the lactic acid helps tenderize the proteins.
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3
In a large, shallow bowl or a heavy-duty zip-top bag, combine the all-purpose flour, semolina, sea salt, black pepper, dried oregano, and smoked paprika. Whisk or shake well to distribute the seasonings.
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4
In a deep, heavy-bottomed pot or a Dutch oven, heat the neutral oil to 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
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5
Drain the squid from the milk and, working in small batches, toss them into the flour mixture. Ensure every ring and tentacle is well-coated.
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6
Lift the squid out of the flour and shake off the excess vigorously using a fine-mesh sieve. You want a very thin, even dusting, not a thick paste.
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7
Carefully drop the first batch of squid into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy calamari.
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8
Fry for 2 to 3 minutes until the calamari is a light golden brown. They cook very quickly; overcooking will make them rubbery.
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9
Use a slotted spoon or a spider skimmer to remove the squid and place them on a wire rack set over a baking sheet to drain. This keeps them crispier than draining on paper towels.
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10
Immediately sprinkle the hot calamari with a pinch of extra sea salt while the oil is still glistening on the surface.
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11
Allow the oil temperature to return to 350°F (175°C) before starting the next batch.
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12
Once all batches are fried, transfer the Kalamarakia to a serving platter. Garnish with chopped parsley and plenty of fresh lemon wedges.
💡 Chef's Tips
Always pat the squid dry before the milk soak and again if they seem too wet before dredging; moisture is the enemy of crunch. Adding semolina to the flour mix provides a superior, rustic crunch that stays crispy longer than flour alone. Ensure the oil is at the correct temperature (350°F); if it's too cool, the squid absorbs oil; if too hot, the outside burns before the inside cooks. Never cover the fried calamari after cooking, as the steam will immediately soften the crispy coating. If using frozen calamari, ensure it is completely thawed and very well-drained before beginning the process.
🍽️ Serving Suggestions
Serve immediately with a side of authentic Greek Skordalia (garlic potato dip) or creamy Tzatziki. Pair with a chilled glass of Assyrtiko wine or a traditional Ouzo over ice. Include a simple Horiatiki (Greek Salad) to provide a fresh, acidic contrast to the fried seafood. Offer a small bowl of fresh lemon aioli for those who prefer a modern dipping twist. Serve as part of a larger meze platter alongside grilled octopus, olives, and feta cheese.