🇬🇷 Greece · Food
Kalamarakia Tiganita: Crispy Fried Squid
By eatmundo · July 8, 2026
🇬🇷 GRKalamarakia Tiganita is a beloved Greek seafood delicacy, featuring tender squid rings lightly floured and fried to a golden crisp. Served hot with a generous squeeze of lemon, it's a quintessential meze or a delightful main course by the sea.
Ingredients
check them off as you prepareHow to Make It
- 1
Ensure your 800g of squid is thoroughly cleaned, removing the skin, internal organs, and plastic-like 'pen'. Cut the bodies into 1/2-inch thick rings and leave the tentacles whole. Pat them very dry with paper towels; excess moisture prevents crispiness.
- 2
In a large bowl or a sturdy plastic bag, combine 1 cup of all-purpose flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix well to create your seasoned flour coating.
- 3
Add the dried squid rings and tentacles to the seasoned flour, ensuring each piece is fully coated. Shake off any excess flour gently, as too much flour can make the calamari gummy.
- 4
Heat 4 cups of olive oil in a large, heavy-bottomed pan or deep fryer to 175°C (350°F). It's crucial to maintain a consistent high temperature to achieve a crispy texture without overcooking the squid.
- 5
Carefully fry the squid in small batches for 2-3 minutes per batch, until they turn a beautiful golden brown and are crispy. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy calamari. You want a consistent sizzle.
- 6
Using a slotted spoon, remove the fried squid and transfer them to a plate lined with paper towels to drain any excess oil. Season with a pinch of extra salt immediately after frying.
- 7
Repeat the frying process with the remaining squid, ensuring the oil returns to the correct temperature between batches. This step is vital for consistent crispiness.
- 8
Serve the Kalamarakia Tiganita immediately while hot and fresh. Arrange them on a platter and garnish with plenty of lemon wedges. A fresh squeeze of lemon over the hot calamari is essential to brighten the flavors and enhance the experience.
Frequently Asked Questions
How do I prevent the calamari from becoming rubbery?+
The key to tender calamari is quick cooking at high heat. Fry in small batches for only 2-3 minutes until golden. Overcooking, even by a minute, will make them tough and rubbery.
What's the best way to clean fresh squid?+
To clean squid, pull the head and tentacles from the body. Remove the clear, plastic-like 'pen' from inside the body, discard entrails, and peel off the spotted skin. Slice the body into rings and trim the tentacles just below the eyes.
Can I use a different type of oil for frying?+
While olive oil is traditional for its flavor, you can use other high smoke point oils like vegetable, canola, or sunflower oil. Ensure you use enough oil for deep frying to achieve an even crisp.
How do I get the calamari truly crispy?+
To achieve maximum crispiness, ensure the squid is thoroughly dry before flouring, do not overcrowd the pan, and maintain a consistent oil temperature of 175°C (350°F). A light coating of flour also helps.
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