Greek Fried Calamari
Ingredients
- 800 gLoligo vulgaris (cleaned and cut into rings)
- 150 gWheat flour (sifted)
- 500 mlPeanut oil (for frying)
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 tspOregano (dried)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender calamari rings encased in a thin, golden, crispy crust. The lemon's acidity cuts through the fried richness for a clean, sharp finish.
- 1
Clean the calamari and slice into 1.5 cm thick rings. Pat them thoroughly dry with a cloth; moisture is the enemy of crispiness.
- 2
Mix the wheat flour with sea salt, black pepper, and oregano. Toss the rings in this mixture to coat evenly, then shake in a sieve to remove excess flour.
- 3
Heat the peanut oil to 180°C. Fry the rings in small batches. When the crust is golden and firm to the touch with tongs, remove immediately. Cooking is very fast, about 2 minutes.
- 4
Place on absorbent paper. Serve piping hot with fresh lemon wedges to provide the necessary zing.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the fryer, otherwise the oil temperature drops and the calamari becomes greasy and soggy.
- If the calamari is rubbery, you've cooked it too long. As soon as it's golden, get it out.
How long does this dish keep?
Consume immediately. Fried food does not wait; it loses its crunch quickly.
