We all feel a longing for the beach and calm sea breeze as temperatures start to climb up. Oh joy! To dive into Crystal clear blue waters, hear tiny waves splashing against the shore whilst you are enjoying the shade of vines or tamarisks trees sat at a small wooden taverna table with your toes still in the sand. This is summertime in Greece. One fried squid please!
Head straight to the recipe.
Obviously we don’t have to be by the sea or visit a taverna to enjoy fried calamari. It is extremely quick and easy to prepare at home and you don’t need to get them already breaded either. It’s super easy to make at home.
You can go get some nice fresh squid fresh and ask your fish monger to prepare it for you. Frozen does work wonders for this, it might actually be preferred as freezing breaks down some of the tough muscle fibers, tenderising the squid body.
There is no need to use a batter for fried squid. A simply seasoned flour with salt, pepper and a bit of sugar works wonders. If you have a bit of semolina flour or corn flour add just a bit to the flour.
Traditionally, we serve it with a generous squeeze of lemon. If aioli takes your fancy, you can make one quick one with a clove of garlic, mayo and a bit of seasoning.
- 2-3 squids or 500 gr frozen squid rings
- 200 gr flour
- 50 gr semolina flour
- Salt and pepper to season the flour
- 500 ml vegetable oil for frying
For the quick aioli
- 1 tbsp of mayonnaise
- 1 small clove of garlic
- A bit of salt and pepper
- A pinch of paprika
- A few drops of olive oil
- If you have frozen squid, leave it in the fridge overnight to thaw or rest in some water for 1-½ hrs
If you have fresh, clean thoroughly to get rid of any remaining sand hidden in the body and pat dry with some kitchen towel.
- In a deep bowl, place the flour, semolina, salt, pepper and a pinch of sugar and mix well.
- Heat up the oil in a deep pot and get an plate with some kitchen towel to rest the fried squid rings once ready. Cooking time is a couple of minutes, so be prepared for action!
- Once the oil is hot, coat the squid rings thoroughly with flour. Tap any excess flour and place dip in the pot using a skimmer in small batches.
- Cooking time for the squid in super hot oil is no longer than 2-3 minutes. You will see the coat turning golden. Fish it out of the oil and rest in a plate with kitchen towel you prepared earlier to get rid of excess oil.
- Serve the fried squid rings immediately with some aioli and fresh lemon.
For every tablespoon of mayo press a small garlic clove, add a bit of salt and pepper, a few drops of olive oil and mix well. It keeps well in the fridge and you can prepare it in advance.
Enjoy! and don’t forget the ouzo! If you are looking for more quick mezze head here.
from London with love,