Kalamarakia Tiganita 


  • For the Squids
    • 400 g squid rings cleaned (may add tentacles if preferred)
    • 20 g chopped garlic
    • 50 ml lemon juice
    • 10 g chopped parsley
    • Salt to taste
    • Freshly crushed black pepper
    • 2 lemons cut into wedges
  • To coat
    • 50 g refined flour
    • 50 g corn starch
    • 1 no egg
    • 1 pinch sodium bicarbonate
    • Refined oil to deep fry
  • For the dip
    • 150 g mayonnaise
    • 25 g chopped garlic
    • 10 ml lemon juice
    • Salt and pepper, to taste



  • For the dip, mix together mayonnaise, garlic and lemon juice in a small bowl. Add salt and pepper to taste. Chill till service.
  • Marinate the squids with lemon juice, salt, pepper, parsley and garlic.
  • Refrigerate the marinated squids for atleast an hour or until completely chilled.
  • To coat mix flour, corn flour, egg and soda bicarbonate together.
  • Toss the marinated squids in the seasoned flour until well coated.
  • Heat oil in heavybased pan. Fry the coated squids until golden brown and crisp.
  • Drain on kitchen absorbent paper for excess oil.
  • Serve hot with the chilled dip and lemon wedges.