← Nouns Cooking · Greek

Ingredients

• 700 g squid or baby calamari, cleaned, body cut into 1 cm rings, tentacles kept whole
• 100 g plain flour
• 50 g fine semolina
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Paprika (optional)
• 1 l sunflower oil, for deep-frying
• 1 tsp dried oregano, to finish
• 2 lemons, in wedges

Method

1. Rinse the squid and dry it very well with kitchen paper. Wet squid makes the oil spit and the coating soggy.
2. Mix the flour, semolina, salt, pepper and paprika in a bowl or bag.
3. Heat the oil in a deep pan to 180°C (350°F). Toss a handful of squid in the flour mix until coated and shake off the excess in a sieve.
4. Fry in small batches for 1½–2 min until pale golden and crisp. Any longer and squid turns rubbery.
5. Drain on kitchen paper, sprinkle with salt and oregano and serve at once with lemon wedges, a Greek salad and tzatziki or skordalia.

Tips

• Fry in small batches so the oil stays hot; keep a lid nearby and never leave the pan.
• Frozen squid works well: thaw it in the fridge and dry it thoroughly.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Real Greek Recipes