Greek Fried Calamari

Tender calamari rings encased in a thin, golden, crispy crust. The lemon's acidity cuts through the fried richness for a clean, sharp finish.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 375
• Protein: 33 g
• Carbs: 34 g
• Fat: 11 g

Ingredients

• 800 g Loligo vulgaris ( cleaned and cut into rings )
• 150 g Wheat flour ( sifted )
• 500 ml Peanut oil ( for frying )
• 2 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 tsp Oregano ( dried )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the calamari

   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. Flouring and seasoning

   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. Frying

   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. Resting and serving

   Place on absorbent paper. Serve piping hot with fresh lemon wedges to provide the necessary zing.

Chef's tips

• 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.

Storage

Consume immediately. Fried food does not wait; it loses its crunch quickly.