Fried Squid and Scallops with French fries

Kalamarakia – Fried Squid

This is a simple recipe. In Cyprus I never saw anyone add cayenne or paprika or other herbs – quite the rage in American Greek restaurants. The secrets are small batches, hot oil, gentle salting, and, of course, good squid. This recipe serves 2-4, but in my house 1-2.

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Course: Main

Cuisine: Greek Cypriot

Keyword: Squid

Prep Time: 15

Cook Time: 30

Servings:

Calories: 431kcal

Ingredients

1 pound squid cleaned
1 cup flour can use a mixture of corn starch, potato flour, and all purpose wheat flour.
1/4 teaspoon Salt table (to taste)
1/4 teaspoon Pepper black (to taste)
2 cups Olive Oil for frying
2 lemons cut in wedges

Instructions

Cut squid bodies into rings
Prepare a tray with cake rack and paper towels for draining the fried squid.
Place flour, salt, and pepper in a large bowl or plastic bag. I use a seal top plastic bag or just a big paper bag because it is less messy.
Heat oil to 375˚F. in a fryer, a large heavy casserole, or a chicken fryer skillet.
Dump the squid into the flour and toss.
Remove, shake off all excess flour, and then deep fry.
If frying pan is small, do in small batches.
Fry until light golden brown, add to rack, and salt gently but immediately.
Serve with plenty of lemon wedges.

Notes

Potato flour and/or Corn Starch make a crispier coating.

Nutrition