Kalamarakia Tiganita (Greek Fried Calamari)

Calamari: Fresh or frozen squid, cleaned and cut into rings, is the star of this dish, providing a tender and slightly sweet flavor.

Flour: All-purpose flour is used to coat the calamari, giving it a light and crispy texture when fried.

Salt: Enhances the natural flavors of the calamari and the coating.

Black pepper: Adds a subtle heat and depth of flavor to the coating.

Vegetable oil: Used for frying, it has a high smoke point and neutral flavor, making it ideal for this recipe.

Lemon: Fresh lemon wedges are served alongside the fried calamari, adding a bright and tangy finish.

When preparing calamari, ensure that it is thoroughly dried before dredging in the flour mixture. Excess moisture can cause the batter to become soggy and prevent the calamari from achieving a crispy texture. Use paper towels to pat the calamari rings dry, and let them sit for a few minutes to air dry further if needed. This step is crucial for achieving that perfect golden and crispy calamari.

• calamari - Substitute with shrimp: Shrimp has a similar texture and can be fried in the same manner, providing a comparable seafood flavor.

• calamari - Substitute with scallops: Scallops offer a tender texture and mild flavor that can mimic the taste of fried calamari when prepared similarly.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating when frying, making it a good alternative for achieving a crunchy texture.

• all-purpose flour - Substitute with rice flour: Rice flour is lighter and results in a delicate, crispy coating, ideal for frying seafood.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to fried foods.

• lemon - Substitute with lime: Lime provides a similar acidic brightness that complements fried seafood well.

• lemon - Substitute with vinegar: A splash of vinegar can add the necessary acidity to balance the richness of fried calamari.

• Allow the calamari to cool completely before storing. This prevents condensation, which can make the calamari soggy.
• Place the cooled calamari in an airtight container. If you have multiple layers, separate them with parchment paper to maintain their crispiness.
• Store the container in the refrigerator if you plan to consume the calamari within 2 days. For longer storage, freezing is recommended.
• To freeze, lay the calamari rings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the calamari to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen calamari on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the calamari in an air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through.
• Avoid microwaving the calamari as it can make them rubbery and lose their delightful crunch.

• Preheat your oven to 375°F (190°C). Place the calamari on a baking sheet lined with parchment paper. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer set to 350°F (175°C). Arrange the calamari in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Heat a skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the calamari and sauté for 2-3 minutes, stirring occasionally, until they are warmed and crispy.

• For a quick microwave method, place the calamari on a microwave-safe plate lined with a paper towel. Cover with another paper towel and microwave on medium power for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the calamari on the toaster oven tray and heat for about 5-8 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: Used to combine the flour, salt, and pepper for dredging the calamari rings.

• Frying pan: Used to heat the vegetable oil and fry the calamari until golden and crispy.

• Tongs: Handy for turning the calamari rings in the hot oil to ensure even frying.

• Paper towels: Placed on a plate to drain excess oil from the fried calamari.

• Knife: Essential for cutting the cleaned calamari into rings.

• Cutting board: Provides a safe surface for cutting the calamari.

• Measuring cups: Used to measure the flour and vegetable oil accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Plate: Used to hold the dredged calamari rings before frying.

• Lemon squeezer: Optional, but useful for squeezing lemon juice over the fried calamari before serving.

Prepare ingredients in advance: Clean and cut the calamari ahead of time and store them in the fridge.

Use a large frying pan: A larger pan allows you to fry more calamari at once, reducing cooking time.

Preheat the oil: Ensure the vegetable oil is hot before you start frying to cook the calamari faster and more evenly.

Organize your workspace: Have your flour mixture, calamari, and paper towels ready and within reach.

Serve immediately: Have your lemon wedges prepared so you can serve the calamari hot and fresh.