Crispy Fried Calamari (Kalamarakia Tiganita)
Crispy fried calamari the Greek way: tender squid in a three-flour coating with smoked paprika, mustard, and lemon zest, fried in about 3 minutes and served with lemon wedges.
Servings 4
Calories 430kcal
Ingredients
- ⅔ cup 85 g all-purpose flour
- ⅔ cup 85 g cornstarch
- ⅓ cup 55 g fine semolina
- 1 tablespoon mustard powder
- 1 tablespoon smoked paprika
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- 2 lb 900 g calamari, cleaned and sliced into rings, thawed if frozen
- Sunflower oil for frying (or another neutral oil)
- 2 lemons cut into wedges, for serving
- Fresh parsley for garnish (optional)
Instructions
- Prep the squid. Drain the calamari in a colander and pat it completely dry with paper towels.
- Make the coating. In a large bowl, whisk together the all-purpose flour, cornstarch, semolina, mustard powder, smoked paprika, lemon zest, and sea salt.
- Coat the calamari. Add the calamari to the bowl and toss until every piece is well coated.
- Heat the oil. Pour the oil into a deep, heavy skillet or Dutch oven to a depth of 1½ to 2 inches (no more than halfway up the sides). Heat over medium-high until it reaches 350 to 365°F (175 to 185°C) on a thermometer.
- Fry in batches. Shake a handful of calamari to knock off the extra coating, then carefully lower it into the oil without crowding the pan. Fry until golden and crispy, about 3 minutes. Don't go longer, or the calamari will turn hard and chewy.
- Drain and repeat. Lift the calamari onto a wire rack or a paper towel-lined plate. Let the oil come back to 350°F before frying the next batch.
- Serve right away with lemon wedges on the side.
Notes
- • Calamari: Frozen cleaned calamari works perfectly. Thaw it completely and pat it very dry.
• Cornstarch: Greeks call it "corn flour." In the US, use cornstarch, not corn flour (ground cornmeal).
• Don't over-fry: About 3 minutes is all it needs. Longer, and the calamari turns hard and chewy.
• Fry in batches and let the oil return to 350°F between batches.
• Optional: For extra-crisp results, coat the calamari a handful at a time, just before frying each batch.
• Lemon on the side: Squeezing lemon over the platter softens the coating. Let everyone add their own.
• Leftovers: Reheat in a 400°F oven for 4–5 minutes. Avoid the microwave.
Nutrition
Calories: 430kcal | Carbohydrates: 54g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 528mg | Sodium: 685mg | Potassium: 661mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 938IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 4mg