Traditional Greek calamari, known as Kalamarakia Tiganita, brings restaurant-quality seafood directly to your kitchen in just 15 minutes.
This crispy appetizer features tender squid rings coated in a perfectly seasoned batter, delivering a satisfying crunch with every bite.
With only 330 calories per serving and an impressive 32g of protein, it’s a delightful starter that balances indulgence with nutrition.
Whether you’re hosting a Mediterranean-themed dinner or craving a taste of Greek cuisine, this quick and authentic recipe promises to transport your taste buds straight to the shores of Greece.
Ingredients for Crispy Fried Calamari
- Calamari: 700g (25 oz.), cleaned and fresh
- Bread Flour: 100g (3.5 oz.), creates perfect crispy coating
- Semolina Flour: 50g (1.5 oz.), adds extra crunchiness
- Peppercorns: 1 tablespoon (or ground pepper for convenience)
- Salt: 2 tablespoons, essential for flavor
- Paprika: 1/2 tablespoon, optional but adds nice color
- Oregano: 1 tablespoon, optional for Mediterranean touch
- Vegetable Oil: Enough for deep frying
Step-by-Step Instructions
- Prepare the Calamari: Clean thoroughly and slice into 1cm rings. Pat dry with paper towels to ensure crispiness.
- Season Mix: Blend peppercorns and other seasonings until powdered. This ensures even distribution of flavors.
- Coating Process: Combine flour and seasoning in a large bag. Shake calamari rings in batches until well-coated.
- Heat Oil: Pour oil in a medium pan and heat to medium-high. Test readiness with one ring – it should sizzle immediately.
- Frying Time: Cook in batches for 2-3 minutes until golden brown. Don’t overcrowd the pan!
- Final Touch: Drain on paper towels, season with extra salt if needed, and finish with a fresh squeeze of lemon.
Cooking Techniques
Getting the perfect crispy calamari is all about temperature and timing! The oil should be hot enough to sizzle when you drop in a test ring – this creates that beautiful golden crust while keeping the inside tender.
Work in small batches to keep the oil temperature steady. If you crowd the pan, the temperature drops and you’ll end up with oily, soggy calamari instead of that lovely crisp coating we’re after.
Variations & Substitutions
While this classic Greek recipe is amazing as-is, you can play with the seasonings! Add a pinch of cayenne for heat, or mix in some garlic powder for extra flavor.
No semolina flour? Just use all regular flour – though the semolina adds that extra bit of crunch that makes this recipe special. For a gluten-free version, try rice flour or cornstarch instead of wheat flour.
Serving Suggestions
Serve your crispy calamari right away while it’s hot and crunchy! In Greece, we love it with lots of lemon wedges and a sprinkle of sea salt.
Try it with a side of tzatziki sauce for dipping, or keep it simple with just fresh lemon juice.
Add a Greek salad on the side, and you’ve got yourself a perfect meze (appetizer) platter! This dish pairs wonderfully with a cold glass of ouzo or crisp white wine.
Storage Tips
Fried calamari tastes best fresh from the pan! If you have leftovers, store them in the fridge for up to 2 days.
To reheat, pop them in a hot oven (400°F/200°C) for 3-4 minutes – this helps bring back some of the crispiness. Skip the microwave, as it will make your calamari rubbery. For best results, only cook what you plan to eat right away!
Crispy Fried Calamari (Kalamarakia Tiganita)
Equipment
- Blender or pestle
- Large sandwich bag or tupperware
- Medium sized frying pan
- Slotted spoon
Ingredients
- 700 g calamari (25 oz.)
- 100 g bread flour (3.5 oz.)
- 50 g semolina flour (1.5 oz.)
- 1 tbsp peppercorns or ground pepper
- 2 tbsp salt
- 1/2 tbsp paprika optional
- 1 tbsp oregano optional
- vegetable oil for frying
Instructions
- To prepare this super easy fried calamari recipe, clean the calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture below. Place the calamari rings on some paper towel to get ride of the excessive water.
- Prepare the seasoning for the fried calamari. In a blender add the seasoning and pulse until powdered. (Alternatively you can use a pestle.)
- In a large sandwich bag or tupperware add the flour and seasoning. Place in the sliced calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the calamari rings in; if it sizzles the oil is ready. Fry the calamari in batches for about 2-3 minutes, until nicely golden.
- Remove the fried calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
- Enjoy this delicious Greek fried calamari recipe with a last minute squeeze of a lemon.