How to fry calamari

The secret to perfect fried calamari lies in simple yet precise steps: proper preparation, properly dredging, and frying at the ideal temperature. With attention to detail, the result can rival that of a restaurant kitchen, achieved entirely at home.

Preparation:

• Clean the calamari thoroughly and dry them well, leaving no moisture on the surface. If using frozen calamari, allow them to defrost fully and pat them dry with paper towels. Excess moisture compromises crispness during frying.
• Place the flour in a bowl and season with salt, pepper, and any preferred spices.
• Dredge the calamari in the seasoned flour, mixing to ensure an even coating. Shake off any excess flour.

Cut into uniform rings, approximately 1 to 1.5 centimeters thick, just before frying.

1. Use very hot oil and deep-fry at a high temperature.
2. Ensure the oil fully covers the calamari.
3. Dry them thoroughly before dredging. Avoid any moisture or marinades.
4. Cornmeal is ideal, as it does not darken the oil and creates a crisp, golden crust.
5. Fry briefly, just until golden.
6. Avoid excessive turning in the pan.
7. Fry in batches to maintain the oil temperature. Cook for no more than 1.5 to 2 minutes, until lightly golden and crisp.
8. Remove using a slotted spoon and drain on paper towels.
9. Serve while still hot to preserve their crisp texture.
10. The longer they fry, the more rubbery and chewy they become.

Calamari are among the most beloved meze dishes of Greek cuisine. When fried correctly, with a golden crust and tender, juicy flesh, they become an irresistible delicacy.