Greek Fried Squid In Parsley And Lemon Batter Kalamarakia Recipes

KALAMARAKIA TIGANITA (FRIED SQUID)

Steps:

• Prepare the squid, rinse them, and drain in a colander for 1 hour.
• Deep-fry them as long as the oil is not too hot (about 350 degrees F/ 180 degrees C is the right temperature).
• 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.
• 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.
• When they turn a nice golden color lift them out with a slotted spoon.
• At the end sprinkle the lemon juice all over, some oregano, and serve immediately.
• These squid should always be fried just before they are to be eaten and should not be re-fried or re-heated!

GREEK FRIED SQUID IN PARSLEY AND LEMON BATTER KALAMARAKIA

Steps:

• Rinse the cleaned squid and pat very dry. Mix the flour, parsley, zest, salt, and cayenne together in a large bowl. Add the squid and toss to coat well.
• Pour oil to a depth of 1/2 inch into a large skillet and heat over medium high heat until hot. Place as much squid in the pan as will fit in one uncrowded layer and fry until beginning to turn golden, about 30 seconds. Turn and fry on the other side until golden all over, about 30 seconds more. Transfer to paper towels to drain, and repeat until all the squid are fried, adding more oil and reheating to the smoking point as necessary.
• Mound on a platter or individual plates, garnish with the lemon wedges, and serve right away. Serves 6.
• Adventures In Greek Cooking.