Best 3 Greek Fried Squid In Parsley And Lemon Batter Kalamarakia Recipes
In the captivating culinary world of Greek cuisine, there lies a dish that tantalizes the taste buds and captivates the senses: "Greek Fried Squid in Parsley and Lemon Batter" also known as "Kalamarakia". This exquisite dish embodies the essence of Greece with its vibrant flavors, aromatic herbs, and crispy coating. Prepare to embark on a culinary adventure as we explore the intricacies of this delectable seafood dish, offering you a comprehensive guide to its ingredients, preparation, and the secrets to achieving that perfect golden-brown crust. Whether you're a seasoned cook or just starting your culinary journey, this article will provide you with all the knowledge and techniques you need to create an unforgettable "Kalamarakia" that will transport you to the shores of the Mediterranean. So gather your ingredients, fire up your stove, and get ready to indulge in the delightful symphony of flavors that await you.
Check out the recipes below so you can choose the best recipe for yourself!
GREEK FRIED SQUID IN PARSLEY AND LEMON BATTER KALAMARAKIA
Kalamari are one of the most populous of seafoods, and the Mediterranean and its inlet seas teem with their own variety. Greeks today have added a splash of lemon, they honor the forefathers with a treatment that echoes time: Batter them lightly, cook them quickly, serve them fresh, and add to them only a dash of brightener, for why alter a taste so delicate? Here lemon zest is added to the batter, complemented by a touch of parsley.
Provided by Olha7397
Categories Squid
Time 16m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the cleaned squid and pat very dry. Mix the flour, parsley, zest, salt, and cayenne together in a large bowl. Add the squid and toss to coat well.
- Pour oil to a depth of 1/2 inch into a large skillet and heat over medium high heat until hot. Place as much squid in the pan as will fit in one uncrowded layer and fry until beginning to turn golden, about 30 seconds. Turn and fry on the other side until golden all over, about 30 seconds more. Transfer to paper towels to drain, and repeat until all the squid are fried, adding more oil and reheating to the smoking point as necessary.
- Mound on a platter or individual plates, garnish with the lemon wedges, and serve right away. Serves 6.
- Adventures In Greek Cooking.
KALAMARAKIA TIGANITA: CLASSIC GREEK SMALL FRIED SQUID (CALAMARI)
Steps:
- Gather the ingredients.
- Defrost the squid according to the package instructions, if you're using frozen rings. Otherwise, clean the squid in preparation for frying, keeping the tentacles in one piece.
- Season the squid with salt. You can also add pepper if desired.
- Preheat a deep skillet or a heavy-bottomed frying pan over low heat.
- Pour oil into the frying pan. It should not be any deeper than half the depth of the pan. Turn the heat up to high.
- Dredge the squid in the flour and let sit for a few minutes.
- Gently shake off any excess flour.
- Add the squid to the pan when the oil is hot. Check the oil by touching a piece of the calamari to it. If the calamari sizzles, the oil is ready.
- Fry the squid without crowding them until they are crisp and golden brown on all sides, about 1 to 3 minutes.
- Remove them with a slotted spoon, and drain on paper towels.
- Garnish with parsley, and serve with lemon wedges.
Nutrition Facts : Calories 204 kcal, Carbohydrate 15 g, Cholesterol 151 mg, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, Sodium 48 mg, Sugar 2 g, Fat 11 g, ServingSize 14 servings (1/2-cup servings), UnsaturatedFat 0 g
KALAMARAKIA TIGANITA (FRIED SQUID)
Make and share this Kalamarakia Tiganita (Fried Squid) recipe from Food.com.
Provided by Liara
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the squid, rinse them, and drain in a colander for 1 hour.
- Deep-fry them as long as the oil is not too hot (about 350 degrees F/ 180 degrees C is the right temperature).
- Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end.
- Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil.
- When they turn a nice golden color lift them out with a slotted spoon.
- At the end sprinkle the lemon juice all over, some oregano, and serve immediately.
- These squid should always be fried just before they are to be eaten and should not be re-fried or re-heated!
Nutrition Facts : Calories 57.2, Fat 0.2, Sodium 0.4, Carbohydrate 12.3, Fiber 0.4, Sugar 0.3, Protein 1.6
Tips:
- Ensure your squid is cleaned and prepped properly before cooking. Removing the quill, eyes, and beak is essential.
- For a crispier batter, use a combination of all-purpose flour and cornstarch. The cornstarch helps the batter become golden brown and extra crispy.
- Do not overcrowd the pan when frying the squid. This will cause the oil temperature to drop, resulting in soggy squid.
- Use a slotted spoon or a wire mesh skimmer to remove the fried squid from the oil. This will help drain excess oil.
- Serve the fried squid immediately, garnished with fresh parsley and lemon wedges, for the ultimate Greek experience.
Conclusion:
Indulge in the delightful flavors of Greece with this traditional recipe for fried squid in parsley and lemon batter. The combination of crispy batter, tender squid, and aromatic herbs makes this dish a true delight. Whether served as an appetizer or a main course, this recipe is sure to impress your taste buds and transport you to the vibrant shores of Greece. So gather your ingredients, put on your apron, and embark on a culinary journey that celebrates the beauty of simple, yet exquisite, Mediterranean cuisine.
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