Fried calamari

Crispy, easy and delicious fried calamari

Christmas is coming and for many people of the Greek Orthodox faith the hustle and bustle of shopping, tree trimming and holiday baking is accompanied by a period of lent. Nisteia, or fasting, is meant to be a spiritual preparation for an experience of deeper connection with God and it occurs several times during the year. The Christmas fast begins on November 15 and lasts until December 24. During this time,  the consumption of meat, dairy, and eggs on most days, as well as oil and wine on specific days, is prohibited.  Shellfish however, such as shrimp, lobster, crab, oysters, and squid (calamari), are permissible most of the time. Cue the fried calamari.

This is a recipe 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.

Helpful hints:

What is calamari?

Calamari is squid.  Not a special kind of squid.  Just squid.  However, when squid is prepared for eating, it is usually called calamari.  It is called this in English, in Greek, and we think in Italian.  The reason is probably quite simple.  Calamari sounds elegant and appetizing.  Squid sounds a bit gross.

How to shop for calamari

You may be able to find fresh calamari, but the frozen variety is likely more accessible. You can purchase frozen calamari already cut into rings, but unless this is the only way you can find it, we suggest you buy it whole. Where we live, we can find  frozen calamari body tubes which have already been cleaned, meaning that the head and tentacles, and accompanying innards, are removed.  This makes preparation very easy.   However, if the only way you can find calamari is whole (either fresh or frozen) don’t panic.  Follow these super clear instructions on how to clean and prepare whole squid and you will be on your way.  For instructions, click here. You may also find calamari in cans.  There are uses for this type of squid, but frying them is not one of them.

Preparing the calamari rings

When you buy the calamari whole you can slice the rings into the thickness that you like. Our parents make them about ½ inch wide, which we find to be perfect.

Tips on frying

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

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.  And speaking of serving….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.

What is a typical serving size for fried calamari?

You will notice in the recipe that follows that the measurements are vague.  No, this isn’t a mistake.  We 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, we think that most people would be satisfied with about 10 to 15 rings, which would equal 2 medium to large squid per person.

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Thanks for sharing!