Kalamarakia Tiganita (Fried Squid)
"Fried squid"
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- 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!
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Reviews
-
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 -
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.
RECIPE SUBMITTED BY
Liara
Malaysia
I live in Malaysia now. But have spent 13 years in the US. Back then I hated to cook, but i missed Malaysian food so much I forced myself to learn.
Now that I live in Malaysia again, I miss all the food I had in the States and had to start cooking again. And I found I am actually enjoying it. Must be age.
One day I might be brave enough to post my own recipe, right now I am having way too much fun trying out all the recipes from Zaar!!
