How to make Kalamarakia (fried calamari) at home?

[d_kakavouli]

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery.

What’s the best way to prepare and clean the squid? Should I use fresh or frozen? Also, I’ve heard that soaking the squid in milk makes it more tender—does that really work?

For the coating, is plain flour enough, or should I mix it with semolina or cornstarch for extra crunch? And what’s the secret to getting that light, golden crust without it turning soggy?

Lastly, do you fry in olive oil or another type of oil, and at what temperature? Any tips on serving it with the perfect dipping sauce?

 

[k_tsoukalas]

Recreating perfect Kalamarakia Tiganita at home is totally doable! For the best texture, fresh squid is ideal, but high-quality frozen squid works well too—just thaw it slowly in the fridge. Clean the squid by removing the skin, beak, and cartilage, then slice into rings. Soaking in milk for an hour helps tenderize it, but it’s optional.

For the coating, a mix of flour and semolina (or cornstarch) gives extra crunch. Lightly dust the squid—don’t overcoat! The secret to a crispy, golden crust is frying at the right temperature: 180°C (350°F). Use light olive oil or vegetable oil, and fry in small batches to avoid lowering the oil temperature.

Drain on paper towels, but don’t cover, or they’ll lose crispiness. Serve immediately with fresh lemon and a simple dipping sauce—tzatziki or a garlic-lemon aioli works beautifully.