Fried Squid (Kalamarakia) aka Calamari is a soft tender side dish that is superb to eat especially when deep fried. Most fishmonger will clean the squid so you can get on with the good part of cooking and eating. the recipe is incredibly simple, incredibly fast and amazingly tasty. Just three main ingredient and a bit of oil and you have a side-dish within 5 minutes. This is an entrance level recipe for those who aren’t sure about squid. The squid is deep fried and resemble an onion ring. For the more adventurous try Linguine with Squid an Garlic for an excellent example of how tasty squid can be.
Fried Squid (Kalamarakia)
- In a heavy 10- to 12-inch (25 to 30 cm) skillet, heat 1 to 2 inches (2 to 5 cm) of oil until hot but not smoking, or until it reaches a temperature of 375F (190C) on a deep-frying thermometer.
- Wash the squid under cold running water and pat them completely dry with paper towels.
- Sprinkle the squid liberally with salt and pepper.
- Pour the flour into a shallow bowl (a pie plate is perfect) and drop the squid into the flour a small handful at a time.
- Toss to coat thoroughly and shake the squid in a small sieve held over the flour to remove the excess.
- Drop the squid into the hot oil carefully and fry for about 2 minutes, until they turn a light golden brown – do not over cook.
- As each batch is done, transfer with a slotted spoon to a baking sheet covered with two or three layers of paper towels and keep warm in a preheated 200F (90C) oven while you fry the remaining batches.
- Mound the squid on a heated platter and garnish with the lemon wedges.