Kalamarakia Tiganita (Fried Squid)

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Total Time
1hr 20mins
5 mins
1 hr 15 mins
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  1. Prepare the squid, rinse them, and drain in a colander for 1 hour.
  2. Deep-fry them as long as the oil is not too hot (about 350 grades F/ 80 grades C is the right temperature).
  3. Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end.
  4. Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil.
  5. When they turn a nice golden color lift them out with a slotted spoon.
  6. At the end sprinkle the lemon juice all over, some oregano, and serve immediately.
  7. These squid should always be fried just before they are to be eaten and should not be re-fried or re-heated!
Most Helpful

2 5

after frying-put back in pan, steam squid in vingar--I like this cold or hot. The vingar takes the fishy taste out, that is how my gandmother taught-they were from the island just off from Greece

FYI: 350 fahrenheit translates to 180 celcius, rather than 80. If you cook it at 80, they certainly won't be crispy! ;o)

4 5

Great name, great recipe, I love the simplicity and will have to tune it a bit to get a better looking result thanks S.F.