Greek Kalamarakia Tiganita
Crispy, tender, and utterly delicious, kalamarakia tiganita (fried calamari) is one of those timeless Greek dishes that instantly transports you to the sun-drenched shores of the Mediterranean.

It’s the perfect appetizer for any gathering or a simple, yet indulgent treat for a cozy night in.

The key to great kalamarakia tiganita lies in using fresh squid and a light, crispy batter that holds all the delicate flavors inside. Whether served with a squeeze of lemon or a side of homemade tzatziki, it’s a dish that never fails to impress.

Recipe tip:
To get that perfect crunch, don’t overcrowd your pan, and fry the squid in batches for an extra crispy finish!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

500g (1 lb) fresh squid (cleaned and cut into rings)

1 cup all-purpose flour

1/4 cup cornstarch (for extra crispiness)

1 tsp baking powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp paprika (optional, for extra flavor)

1/2 cup cold sparkling water (or regular cold water)

Olive oil (for frying)

Lemon wedges (for serving)

Tzatziki or garlic sauce (optional, for dipping)

Directions

Prepare the Squid:

If not pre-cleaned, remove the heads and innards of the squid, and slice the body into rings. Make sure they are well-dried with paper towels before frying.

Make the Batter:

In a large bowl, mix together the flour, cornstarch, baking powder, salt, pepper, and paprika.

Slowly add the cold sparkling water, whisking continuously to create a smooth batter. The batter should be thick enough to coat the squid rings but not too heavy.

Heat the Oil:

Heat enough olive oil in a deep frying pan or pot over medium-high heat to cover the squid rings. The oil should be around 180°C (350°F). You can check the temperature by dropping a small amount of batter into the oil—if it sizzles and rises to the surface, it’s ready.

Fry the Squid:

Dip the squid rings into the batter, allowing any excess to drip off, then carefully drop them into the hot oil. Fry in small batches to avoid overcrowding.

Cook for about 2-3 minutes or until golden brown and crispy. Stir occasionally to ensure even frying.

Remove the fried squid with a slotted spoon and drain on paper towels.

Serve:

Serve the kalamarakia tiganita hot with a squeeze of fresh lemon juice. You can also pair them with a side of tzatziki or garlic sauce for dipping.

Enjoy your crispy and flavorful Greek fried calamari! Perfect for a Mediterranean feast or as a snack to share.

TIP

After thoroughly cleaning and washing the squid, make sure they are well-drained. It’s also important to ensure the oil is hot enough before adding the calamari. If the oil isn’t sufficiently heated, the flour coating will not stick to the calamari properly.