Dish · greek
Fried Calamari
Squid rings dredged in flour and deep fried briefly until pale gold and crisp, served hot with a wedge of lemon.
Where it comes from
A dish of Greek coastal towns where squid was cheap and quick to fry in olive oil, meant to be eaten immediately at a taverna by the water rather than reheated later.
What cooks argue about
The risk is timing, not the flour: a minute or two in hot oil is right, and cooks argue over how hot the oil should be to crisp the coating without toughening the squid.
Nobody has published a fried calamari recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.