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Loading...Crispy, golden rings of tender squid lightly dredged in seasoned flour and quickly fried until just crisp. Served simply with lemon wedges, this classic Greek meze is all about fresh squid, hot oil, and a splash of briny brightness.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 3 gSaturated Fat
- 26 gCarbs
- 1 gFiber
- 1 gSugar
- 21 gProtein
- 640 mgSodium
- 320 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 10 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Squid
- 1.5 lb (680 g) fresh cleaned squid, bodies sliced into 1/2-inch rings and tentacles left whole
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
For the Dredge
- 1 cup (125 g) all-purpose flour
- 1/3 cup (45 g) fine yellow cornmeal
- 1 tsp sweet paprika
- 1 tsp dried Greek oregano
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt
For Frying and Serving
- 4 cups (about 900 ml) neutral frying oil such as sunflower or canola
- 2 whole lemons, cut into wedges for serving
- Flaky sea salt, to finish
Directions
- Pat the squid rings and tentacles completely dry with paper towels; toss with 1 teaspoon kosher salt, black pepper, and lemon juice and let rest 10 minutes in the refrigerator.
- In a wide bowl, whisk together the flour, cornmeal, paprika, oregano, garlic powder, and fine sea salt until evenly combined.
- Heat about 1.5 inches of oil in a heavy 10-inch skillet or Dutch oven to 360°F (182°C), using a thermometer to maintain the temperature.
- Working in small batches, toss a handful of squid in the dredge, shake off the excess, and carefully lower into the hot oil.
- Fry each batch for 90 seconds to 2 minutes, stirring gently, until the coating is pale golden and crisp; do not overcrowd the pan or the oil will cool.
- Transfer fried squid to a wire rack set over a tray (not paper towels) and immediately sprinkle with flaky sea salt.
- Return oil to 360°F between batches and repeat until all squid is fried, about 4 batches total.
- Serve immediately on a warmed platter with lemon wedges for squeezing over the top.
Cook’s Notes
- Dry the squid thoroughly before dredging; moisture is the main cause of oil splatters and soggy coating.
- Fry at 360°F (182°C) — too cool and the calamari absorbs oil, too hot and the crust burns before the squid cooks.
- A wire rack keeps the crust crisp; paper towels trap steam and soften the coating.
- For the crispiest texture, fry and serve in small batches rather than holding finished pieces in a warm oven.
- Frozen squid works well; thaw overnight in the refrigerator and pat very dry before seasoning.
