Greek Kalamarakia Tiganita (Fried Squid)

2025-10-14

This recipe serves 2-3 people as an appetizer (meze).

Ingredients

  • 1 lb (500 g) fresh or frozen squid (calamari), cleaned. Use tubes and tentacles. If using frozen, thaw completely in the refrigerator.

  • Sunflower or vegetable oil for deep-frying (enough to fill your pot about 2-3 inches deep)

For the Batter:

  • 1 cup (120 g) all-purpose flour

  • 1/2 cup (60 g) cornstarch (this is the secret for extra crispiness!)

  • 1 tsp baking powder

  • 1 cup (240 ml) very cold sparkling water or beer (the carbonation creates a light, airy crust)

  • Salt and freshly ground black pepper

For Serving:

  • Lemon wedges (essential!)

  • Tzatziki or Skordalia (garlic dip) on the side

Instructions

1. Prepare the Squid:

  • If your squid isn't cleaned, ask your fishmonger to do it for you. Otherwise, rinse the tubes and tentacles thoroughly under cold water.

  • Pat them completely dry with paper towels. This is crucial for the batter to stick.

  • Slice the tubes into 1/2-inch (1 cm) rings. Leave the tentacles in small clusters.

  • Season the squid lightly with salt and pepper.

2. Make the Batter:

  • In a large bowl, whisk together the flour, cornstarch, baking powder, a good pinch of salt, and a grind of black pepper.

  • Gradually pour in the very cold sparkling water (or beer), whisking gently until just combined. Do not over-mix; a few small lumps are perfectly fine. The batter should be thick but able to coat the back of a spoon. If it's too thick, add a tiny bit more cold water.

3. Heat the Oil:

  • Pour the oil into a deep, heavy-bottomed pot or deep fryer. Heat over medium-high heat to 350°F (175°C).

  • To test if the oil is ready without a thermometer, drop a small cube of bread into the oil. If it turns golden brown in 30-45 seconds, the oil is ready.

4. Fry the Squid:

  • Working in small batches (do not crowd the pot!), dip the squid pieces into the batter, letting any excess drip off.

  • Carefully lower them into the hot oil. Fry for 1.5 to 2 minutes, until pale golden and crispy. They cook very quickly!

  • Use a slotted spoon to remove them and transfer to a plate lined with paper towels to drain excess oil.

5. Serve Immediately:

  • Fried squid is best eaten right away while it's hot and crispy.

  • Serve on a platter with plenty of lemon wedges for squeezing over and a bowl of tzatziki or skordalia for dipping.

Tips for the Perfect Kalamarakia:

  • Don't Overcook! This is the most common mistake. Overcooked squid becomes tough and rubbery. 2 minutes in hot oil is almost always enough.

  • Keep the Batter Cold: The cold batter hitting the hot oil creates a crisper crust. You can even place the bowl of batter in the fridge for 15 minutes before using.

  • Dry the Squid Thoroughly: Any moisture will create steam and make the coating soggy.

  • Fry in Batches: Adding too much squid at once will dramatically drop the oil temperature, resulting in greasy, soggy squid.

  • Season After Frying (Optional): While you season the squid itself, many Greeks also sprinkle a little extra sea salt over the hot fried squid as soon as it comes out of the oil.

Kali Orexi! (Enjoy your meal!)


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