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.
Versions
Nobody has published a fried calamari here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
olive oil
lemon