Crispy Fried Calamari-Kalamarakia Tiganita
User Reviews
5
Crispy Fried Calamari-Kalamarakia Tiganita
Description
This recipe uses a mixture of flours including all-purpose, cornflour, and semolina combined with mustard powder, smoked paprika, and lemon zest to create a flavorful, crunchy coating. The calamari rings are dried thoroughly before being tossed in the seasoned flour blend to ensure an even, crisp crust.
Fried at the recommended temperature, the calamari achieve a golden exterior within about three minutes, preserving a tender and moist interior while avoiding toughness from overcooking. Serving with lemon wedges allows individual diners to add fresh acidity, which complements the smoky and slightly spicy coating without compromising its crispness.
To keep the calamari crispy, lemon juice should be added at the table rather than during frying or plating. This dish is best enjoyed immediately after frying to appreciate the contrast of textures fully.
Ingredients
- ⅔ cup all-purpose flour
- ⅔ cup cornflour
- ⅓ cup semolina flour
- 1 tablespoon mustard powder
- 1 teaspoon lemon zest
- 1 tablespoon smoked paprika
- 1 teaspoon salt sea salt
- 2 lb calamari cleaned and sliced
- sunflower oil for frying
Instructions
- Add the calamari in a colander. Pat dry with paper towels.
- Add all-purpose flour, corn flour, semolina, a bit of lemon zest, mustard powder, and paprika in a bowl. Season with sea salt and mix well with a whisk or a spoon.
- Add the calamari and toss to coat well all over.
- Place a deep skillet on high heat and let it heat up. When the skillet is heated up well, add the sunflower oil. When the oil reaches 175-185°C / 350-365°F carefully add some of the calamari to the oil. Give a little shake to the calamari pieces to discard extra coating. Fry the calamari until golden and crispy, about 3 minutes. Don't exceed this frying time; the calamari will become hard and very chewy.Remove the calamari from the oil and arrange it on a paper towel-lined plate of wire rack.
- Serve immediately with lemon wedges around the table.
Notes
- Use cleaned and sliced calamari from the store or ask your fishmonger to prepare fresh calamari.
- Pat calamari dry thoroughly before coating to ensure crispiness.
- Maintain oil temperature between 175-185°C / 350-365°F for frying.
- Do not exceed three minutes frying time to avoid chewy texture.
- Serve with lemon wedges on the side, allowing guests to add lemon juice if desired after plating to keep coating crisp.
- Nutritional values depend on ingredients used and frying method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 40g | 80% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 528mg | 176% |
| Sodium | 685mg | 29% |
| Potassium | 661mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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