Fried calamari

A classic Greek meze or appetizer is fried calamari rings. Calamari tubes are cut into rings and then lightly floured before being fried until crispy and perfect. Done right, they are never greasy. Squeeze on some fresh lemon juice and enjoy!

Growing up in a Greek home, a large part of the year was marked by days where we were fasting. For Greeks, fasting means abstaining from certain foods, like meat, eggs and dairy. Although fish is not allowed on most fasting days, seafood like calamari, shrimp and mussels are. That is why recipes like Octopus and pasta, Shrimp and rice and Mussels with red sauce and of course, fried calamari, were so popular during nistea (fasting periods).

This recipe for fried calamari is one which garners much ooh-ing and aah-ing when it is served.  Funny, because it is actually a very simple and quick meal to prepare, particularly if you find calamari which is already cleaned. So, whether you are Greek Orthodox or not, whether you are fasting or not, go ahead and try this fancy, not fancy, meal.

Why I love this recipe

Few ingredients

People always get so excited when I serve fried calamari – I think that they imagine they are really hard to make. The truth however is that they are super easy! If you have calamari in your freezer, then you definitely have the few other basic ingredients. I love recipes that need 5 or fewer ingredients!

Quick to make

Calamari really needs only minutes to cook. Over frying them can actually cause them to be rubbery.

A classic Greek meze

Greek gatherings often include an assortment of mezes. This way, people can sit around, drink their ouzo, and munch on a variety of delicious foods. I love that sort of scenario, and it reminds me of summers in Greek tavernas, or evenings with friends and family at home. Fried calamari is the perfect addition to a meze table, which could include things like Herb marinated feta, Spanakopita triangles, and Eggplant dip.

Key ingredients

Calamari This is basically a more appetizing way to say squid. I like to buy my calamari whole because then I can slice the rings as thickly as I like. I also usually find my calamari frozen, which is perfectly fine and works out really well when making this recipe.

Flour I use plain, all-purpose (or regular) flour to coat my calamari rings. A little goes a long way to ensure a crispy and delicious result.

Salt & pepper These are the basic seasonings! I salt my calamari before I toss them in the flour, and the pepper is added to the flour. You really don’t need more than that so that the flavour of the calamari shines through.

Vegetable oil I use vegetable oil because it is easily available, has a high smoke point, and a mild flavour.

Lemon I always serve this meze with wedges of fresh lemon. The bright citrus flavour is perfect!

How to make it

Step 1
Prepare your calamari. If it is frozen, thaw and then rinse and allow to drain in a colander. Slice the body tubes into ½ inch thick rounds. Rinse once more and allow to once again drain in colander. You can also place the rings on a plate lined with paper towels, however, do not pat dry.  Salt your calamari with a generous sprinkling of salt, using about ¼ teaspoon of salt for every whole calamari you sliced. Toss to distribute the salt evenly.

Step 2
In a shallow bowl add all purpose flour and sprinkle with pepper. Use about ¼ teaspoon pepper for every cup of flour you use. Toss your salted calamari with the flour so that there is an even, light coating of flour on each ring. Coating the calamari thoroughly is key to avoid the oil from splattering.

Step 3
Pour enough vegetable oil into a deep frying pan so that it is 1 inch high. Heat oil over high heat. This is key. If the oil is not hot enough your flour will fall off your calamari rings and you will end up with naked calamari.  The perfect temperature to cook the calamari is 170 degrees Celsius, or 330 degrees Fahrenheit.

Step 4
Cook in batches until the calamari is a nice golden brown on all sides. You will have to flip them over at least once. Each batch should not take more than a few minutes to cook. Careful not to overcrowd the pan,  to ensure crispier calamari.  Remove the cooked calamari from the oil using a slotted spoon and allow to drain on a paper towel lined colander or plate.

Step 5
Serve with a wedge of lemon and enjoy.

Recipe variations

If you want to add a bit more flavour, you can add some dry oregano to the flour.

If you want a bit more texture, you can add some semolina to the flour mixture. I would not add more than about 1 tablespoon semolina to each cup of flour.

Helpful hints

Preparing the calamari rings

I like to buy the calamari whole so that I can slice the rings into the thickness that I like. My parents make them about ½ inch wide, which I find to be perfect, so that is what I do too.

Tips on frying

Calamari cooks quickly.  Once the flour coating has turned a lovely golden brown, they are done. Cook them too long and your calamari will become tough and rubbery.

A meze or a meal?

You will notice in the recipe that follows that the measurements are vague; this isn’t a mistake.  I just figured that the quantity you make, and subsequently the amount of ingredients you will use, will depend very much on how you wish to serve the calamari.  Will they be a meze, a meal, or a midnight snack (don’t judge)?  Keep in mind that one medium calamari will yield about 5 calamari rings, each 1/2 inch wide.  As a guide, I think that most people would be satisfied with about 10 to 15 rings, which would equal 2 medium to large squid per person.

How to serve

Fresh lemon juice is amazing squeezed over fried calamari. I also always make sure that I have some Tzatziki available because the rings, dipped into tzatziki, is Greek greatness!

If you are going to be serving your calamari with a side of homemade French fries (what a great idea), cook your potatoes first. You can then use the same oil to fry the calamari. Once the calamari is fried, the oil is pretty useless and should be discarded. 

Calamari are one of those things that are best eaten soon after they are cooked.  They are much less wonderful as they get cold and the flour coating can get a bit soggy.

Related recipes

Greek stuffed calamari Filled with rice, vegetables and herbs, these stuffed calamari are then baked in a tomato sauce. They are exceptional, and really elegant for a dinner party.

Calamari and rice A quick and light meal. I love this one and the added bonus is that it is made in one pan.

Grilled octopus Intimidated to make octopus at home? Don’t be! This recipe is easy to follow and the result is perfection.

Thanks for sharing!