Kalamarakia Tiganita: Crispy Fried Squid vs Roman-Style Fried Calamari Rings

Both dishes deep-fry squid in olive oil and finish with lemon, but they reach crispness in different ways. Kalamarakia Tiganita keeps things spare: rings and whole tentacles get a light dredge of flour seasoned with salt and black pepper, yielding a thin, peppery, golden crust. The Roman-style calamari rings pass through flour and then beaten egg, building a fuller, richer coating, with fresh parsley sprigs added as a garnish. In each case, lemon wedges served alongside brighten the hot, salty fried squid.