🦑 Kalamarakia tiganita (Greek fried squid)
Kalamarakia tiganita is the Greek taverna classic of small squid, cut into rings or left whole, dredged in flour and fried in olive oil until crisp and golden. The squid stays tender and sweet beneath a thin coating. It is served hot with plenty of lemon, often as a meze with salad and bread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g small squid, cleaned
- 100 g flour
- 1 tsp salt
- Olive oil for frying
- 1 lemon, cut into wedges
- Chopped parsley (optional)
Method
- Cut the squid bodies into rings and leave the tentacles whole; pat dry.
- Season the flour with salt and toss the squid in it, shaking off the excess.
- Heat about 3 cm of olive oil to 180 °C and fry the squid in batches for 1–2 minutes until golden.
- Drain on paper towels, sprinkle with parsley and serve with lemon.
How to make it lighter
- Grill the squid instead of frying it for a much lighter plate.
- Fry at the right temperature and drain well so less oil is absorbed.
- Pair a small portion with a large Greek-style vegetable salad.
History
The name simply means ‘fried little squid’ in Greek. It is a summer staple of seaside tavernas across the Greek islands and coast, eaten as part of a spread of shared meze.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →