Crispy Fried Calamari - Greek Kalamarakia Tiganita

Welcome to the ultimate guide for making crispy fried calamari at home – Greek style! If you've ever dreamt of recreating that perfect taverna experience, with golden-brown, melt-in-your-mouth squid rings, then you've come to the right place. This isn't just any calamari recipe; this is Kalamarakia Tiganita, a beloved classic that embodies the very essence of the Greek kitchen. We're talking about incredibly tender squid encased in a light, impossibly crispy coating, just begging for a squeeze of fresh lemon juice and a sprinkle of Greek sea salt. Forget fried calamari near me and calamari near me searches; with our simple, foolproof method, you'll be frying up restaurant-quality calamari that will have everyone exclaiming "Opa!" Get ready to eat like a Greek and discover why this appetizer with feta (or without!) is a Mediterranean staple.

Ingredients

• Fresh Calamari:
• 1 lb (450g) fresh squid, cleaned and cut into 1/2-inch (1.25 cm) rings, tentacles optional
• For the Coating Mix:
• 1 cup (120g) all-purpose flour
• 1/4 cup (30g) fine semolina or flour of corn (cornstarch) – for extra crispiness!
• 1 teaspoon Greek seasoning blend (or a mix of dried oregano, thyme, garlic powder)
• 1/2 teaspoon Greek sea salt, plus more for serving
• 1/4 teaspoon black pepper
• For Frying:
• 4-6 cups (about 1-1.5 liters) sunflower frying oil or other neutral high smoke point oil (like grapeseed or canola) – enough to fill your frying pan for deep frying to about 2-3 inches (5-7.5 cm) deep.
• For Serving:
• 2-3 fresh lemon juice wedges
• Optional: Fresh parsley, chopped

Directions

1. Prep Your Squid
   1. If using whole squid, clean it thoroughly: pull off the head and guts, remove the clear quill, peel off the speckled membrane, and rinse well. Slice the body into 1/2-inch (1.25 cm) rings. Pat everything very dry with paper towels.
2. Maximize Dryness
   1. Place the prepped calamari on a plate lined with several layers of paper towels. Cover with more paper towels and press gently to absorb as much moisture as possible. This is a crucial step for achieving that signature crispiness! Let it sit for at least 10 minutes, or even longer in the fridge.
3. Prepare the Coating Mix
   1. In a shallow dish or large bowl, whisk together the all-purpose flour, fine semolina (or cornstarch), Greek seasoning blend, 1/2 teaspoon Greek sea salt, and black pepper.
4. Heat the Oil
   1. Pour the sunflower frying oil into a heavy-bottomed frying pan for deep frying or a Dutch oven. Attach a deep-fry thermometer to the side of the oil frying pan. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
5. Coat and Fry in Batches
   1. Working in small batches (about 1/4 of the calamari at a time) to avoid overcrowding the pan and dropping the oil temperature, dredge the calamari in the flour mixture. Shake off any excess coating.
   2. Carefully lower the coated calamari into the hot oil. Fry for 1-2 minutes, or until golden brown and crispy. The calamari cooks very quickly, so watch it closely! Overcooking will make it rubbery.
6. Drain and Rest
   1. Using a slotted spoon or spider, remove the crispy fried calamari from the oil and transfer it to a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain and keeps the calamari crispy.
   2. Immediately sprinkle with a little extra Greek sea salt while hot. Repeat with the remaining batches, ensuring the oil returns to temperature between each batch.