Fried Calamari (Kalamarakia Tiganita)

Name: Fried Calamari (Kalamarakia Tiganita)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greece
Ingredients: 2 lb (900 g) cleaned squid, tubes and tentacles; 1 cup (125 g) all-purpose flour; 1 tsp fine sea salt, plus more to taste; 1/2 tsp freshly ground black pepper; About 2 cups (480 ml) olive oil, for frying; 2 lemons, cut into wedges

Καλαμαράκια τηγανητά Kalamarakia tiganitaSay it: kah-lah-mah-RAH-kya tee-ghah-nee-TAH

By the Passport Plate editors. Published November 3, 2026.

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Kalamarakia tiganita are Greece’s beloved fried squid: tender rings and curly tentacles with a delicate, crisp coating. They are a staple meze at seaside tavernas and family tables, eaten year-round but especially in summer. The squid stays sweet and soft inside while the outside turns pale gold and lightly crunchy. The secret is very fresh squid, a light flour dusting, and quick frying in good olive oil. Serve with plenty of lemon.

Fried Calamari (Kalamarakia Tiganita)

Καλαμαράκια τηγανητά, Kalamarakia tiganita

Pronounced kah-lah-mah-RAH-kya tee-ghah-nee-TAH

Serves: 4
Prep: 20 min
Cook: 15 min
Total: 35 min
Level: Easy

Dairy-free

Also nut-free and egg-free.

Allergens: contains gluten, shellfish. Check labels on packaged ingredients.

Ingredients

4 servings

2 lb (900 g)900 g (2 lb) cleaned squid, tubes and tentacles
1 cup (125 g)125 g (1 cup) all-purpose flour
1 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
About 2 cups (480 ml) olive oil, for frying
2 lemons, cut into wedges

Method

Pat the squid very dry with paper towels. Slice the tubes into 1/2-inch (1 cm) rings and leave small tentacles whole, or halve large ones.
In a shallow bowl, whisk together the flour, 1 tsp salt, and black pepper.
Set a large heavy skillet or wide pot over medium-high heat and pour in enough olive oil to reach about 1 inch (2.5 cm). Heat to 350°F (175°C), or until a small flour-coated piece sizzles instantly.
Working in small batches, toss a handful of squid in the flour mixture to coat lightly, then shake off excess flour.
Fry the squid without crowding until pale golden and the edges are just crisp, about 1 to 2 minutes, turning once if needed.
Transfer with a slotted spoon to a paper-towel-lined plate or wire rack. Repeat with remaining squid, letting the oil return to temperature between batches.
Serve immediately with lemon wedges and a little extra salt if desired.

Regional variants

Some cooks add a little fine semolina or cornstarch to the flour for a crunchier crust; others finish with dried Greek oregano.

Cook's notes

Dry the squid very well before flouring; excess water makes the coating heavy and can cause splattering.
Fry in small batches so the oil temperature stays high; if it drops, the squid steams instead of crisping.
Do not overcook—squid turns rubbery after more than about 2 minutes per batch.

Serve with

Serve with lemon wedges, a crisp Greek salad, and chilled ouzo or retsina.

Make ahead and storage

Best eaten immediately; leftovers can be reheated in a hot oven or air fryer until crisp.

Fried Calamari (Kalamarakia Tiganita)