The quintessential Greek holiday dish, fried kalamari in all of its golden brown, hot, crispy glory is a summer holiday delight. And yet it is dangerously easy to make at home pretty much anytime of the year. While some recipes call for a tricky tempura batter, I follow the advice of my mother in law and use a simple dusting of 50/50 flour and fine semolina. When it comes to the oil for frying, I also only use olive oil. Just an inch in the frying pan, turning the pieces halfway through. Not overcrowding the pan as you fry is also crucial for crisp results. Small batches are the way to go. Yes, olive oil is a bit more expensive but it is healthier and absolutely essential for that classic Greek flavour. All the kalamari needs before serving is just a dusting of Greek oregano and a simple squeeze of lemon.
Kalamarakia tiganita
Ingredients
- 500 g cleaned kalamari including the tentacles
- 1/2 cup plain flour
- 1/2 cup fine semolina
- 1 tsp salt
- Olive oil to fry
- Greek oregano and lemon wedges to serve
Instructions
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Remove the tentacles from the kalamari and cut the tubes into thick rings. Mix together the flours in a shallow container. Fill a medium sized frypan an inch full with olive oil and heat over a medium-high. Drag the kalamari pieces through the flour mix and shake off the excess. Fry in batches until crisp and lightly golden. Drain on kitchen paper, sprinkle with oregano and serve each immediately with lemon wedges.
