Kalamarakia Tiganita Fried Squid
Crispy, golden, and irresistibly flavorful, Kalamarakia Tiganita (Fried Squid) is a quintessential Greek appetizer that brings the taste of the Mediterranean to your table. This traditional recipe features tender fresh squid, delicately coated in seasoned flour with a hint of optional paprika for a subtle kick, then fried to perfection in hot, shimmering oil. Each ring and tentacle emerges from the pan beautifully crunchy on the outside while remaining juicy and tender within. Serve this mouthwatering dish with freshly squeezed lemon wedges and a sprinkle of parsley for a burst of fresh, zesty flavor. Whether you’re hosting a meze feast or looking for a quick seafood snack, this easy-to-make classic is guaranteed to impress. Perfect for seafood lovers and fans of authentic Greek cuisine, Kalamarakia Tiganita is a must-try that’s ready in just 35 minutes.
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Recipe Information
Ingredients
- 500 g Fresh squid
- 150 g All-purpose flour
- 1 tsp Sea salt
- 0.5 tsp Freshly ground black pepper
- 0.5 tsp Paprika (optional, for flavor)
- 500 ml Vegetable oil (for frying)
- 2 pieces Lemon wedges
- 2 tbsp Parsley (optional, for garnish)
Instructions
Clean the squid thoroughly by removing the head, tentacles, and ink sac. Peel off the skin and rinse the bodies and tentacles under cold water. Pat them dry with a paper towel and slice the squid bodies into rings about 1 cm thick.
Prepare the dredging mixture by combining the all-purpose flour, sea salt, black pepper, and optional paprika in a shallow bowl. Mix well to evenly distribute the seasonings.
Heat the vegetable oil in a deep, heavy-bottomed pan or a deep fryer to 180°C (355°F). Test the temperature by dropping a small pinch of flour into the oil—if it sizzles, the oil is ready.
Lightly coat the squid rings and tentacles in the flour mixture, ensuring each piece is evenly covered. Shake off any excess flour to avoid clumping.
Fry the squid in batches to prevent overcrowding. Carefully lower the coated squid into the hot oil and cook for 2-3 minutes, or until golden and crispy. Use a slotted spoon to remove the cooked squid and transfer to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining squid, making sure to allow the oil to return to the correct temperature between batches.
Transfer the fried squid to a serving platter. Garnish with freshly chopped parsley if desired and serve immediately with lemon wedges on the side for squeezing over the crispy squid.
Nutrition Facts
Calories |
5300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.4 g | 652% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 0.8 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
