Entree: Greece – Aegean Islands – Καλαμαράκια τηγανητά ➤ Kalamarákia tiganitá (Small whole or sliced squid lightly floured and deep-fried until crisp, served with lemon)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) small whole squid or calamari rings, cleaned
- 1 cup (120 g) all-purpose flour
- 1/2 cup (70 g) fine semolina
- 1 tsp (5 g) fine sea salt, plus extra for sprinkling
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) ouzo or dry white wine, optional
- 4 cups (960 ml) vegetable oil or sunflower oil for deep frying
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Rinse and thoroughly dry the cleaned squid with paper towels. If using whole baby squid, leave whole or halve larger pieces; if using tubes, slice into 1/2-inch (1 cm) rings.
2. In a wide bowl, combine the flour, semolina, salt, and pepper. If using, toss the squid briefly with the ouzo or wine and then add to the flour mixture, tossing until each piece is evenly coated.
3. Heat the oil in a deep heavy pot or deep-fryer to 365°F (185°C). Test with a pinch of flour—if it sizzles and browns quickly, the oil is ready.
4. Fry the squid in small batches, without crowding, until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer the fried squid to a rack or paper towels to drain; immediately sprinkle lightly with salt.
5. Arrange on a platter, scatter with chopped parsley, and serve hot with plenty of lemon wedges and optional dried oregano on the side.