Pan-fried calamari (Καλαμάρια Τηγ

1. Defrost and wash the squid tubes.

2. Slice the squid into ring segments, approximately ¼ inch in width.

3. Put the flour and corn flour in a clear plastic bag and shake to mix thoroughly, then add the squid segments and shake them around in the flour to ensure a complete coating. Note: as the squid rings are already moist, no extra liquid will be required to ensure the flour coating adheres to the rings. The pointed end of the squid tubes can simply be split in half to ensure they are completely covered in the flour mixture.

4. Heat the oil in a frying pan over a medium heat. Make sure to use enough oil to completely immerse the squid rings for frying.

5. Using a wooden spoon, loop some of the floured ring segments over the handle until you have a good batch for frying then proceed to add the squid rings to the oil, one by one in a clockwise fashion until the pan is full. Do keep an eye on the time and at the 2 ½ minute mark start removing the rings again in a clockwise order from your starting point in the pan.

6. Place the cooked squid rings in a plate lined with paper towel to drain until all the squid has been cooked and serve immediately. Be sure to sprinkle the fried kalamari liberally with fresh-squeezed lemon juice and serve it with either scorthalia or tzatziki (as already mentioned and pictured in the photo above).


Sam Sotiropoulos
Greek Gourmand™
http://www.greekgourmand.blogspot.com
Greek Food Recipes and Reflections
Copyright © 2008, Sam Sotiropoulos. All Rights Reserved.