Kalamaria tiganita – crispy Greek calamari with lemon Recipe
Delicate rings of calamari in a thin, crispy coating are a classic snack by the Greek seaside, served in almost every coastal taverna. They’re usually eaten as meze, a small dish to share at the table, with plenty of lemon. The taste is reminiscent of fish batters known from bars on the Baltic coast, but lighter and more citrusy.
This recipe captures the simple charm of Greek seaside tavernas: minimal ingredients, quick preparation, and a light, crisp coating that lets the delicate flavor of the calamari shine. The mix of wheat flour and potato starch gives extra crunch without feeling heavy, and the generous squeeze of lemon keeps every bite bright and fresh.
Chef's tips
Drying the calamari thoroughly before coating is crucial – excess moisture will make the coating fall off and splatter in the oil. Don’t overcrowd the pan, and keep the frying time short to avoid rubbery texture. If you’re cooking for a group, fry in small batches and keep the earlier ones on a rack in a low oven (around 80–90°C) so they stay warm and crisp without overcooking.
How to serve
Serve the calamari piled on a large platter, sprinkled with parsley and surrounded by lemon wedges. Add a small bowl of garlicky yogurt dip, aioli, or simple mayonnaise with lemon and pepper. They’re perfect as part of a larger meze spread with olives, bread, and a fresh salad.
Ingredients
- calamari - 500 g
- wheat flour - 80 g
- potato starch - 20 g
- lemon - 1 piece
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
- paprika - 0.5 teaspoons
- oil - 600 ml
- flat-leaf parsley chopped - 1 tablespoon
Preparation
- If the calamari are frozen, thaw them completely and pat them very dry with paper towels. Cut the calamari tubes into rings about 1 cm thick.
- In a bowl, mix the wheat flour, potato starch, salt, pepper, and paprika. Prepare a plate lined with paper towels for draining the calamari after frying.
- In a deep frying pan or pot, heat the oil to about 170–180°C. If you don’t have a thermometer, drop in a small piece of bread – it should brown in about 40–50 seconds.
- Coat the calamari rings thoroughly in the flour mixture, shaking off the excess so the layer is thin.
- Fry the calamari in batches so you don’t lower the oil temperature too much. Carefully drop them into the hot oil and fry for 1.5–2 minutes, until lightly golden and crispy. Do not fry them too long or they will become rubbery.
- Remove the fried calamari with a slotted spoon onto the prepared plate lined with paper towels to drain off excess oil.
- Cut the lemon into quarters. Sprinkle the calamari with chopped parsley and serve immediately with lemon wedges for squeezing over the top.
Storage
Smażone kalmary najlepiej smakują od razu po usmażeniu. Po schłodzeniu tracą chrupkość i stają się twardsze, ale można je krótko podgrzać w piekarniku w wysokiej temperaturze, aby lekko je odświeżyć.
