How to make
Begin by preparing the squid. If using whole squid, clean them carefully by removing the head, internal organs and transparent cartilage. Rinse the squid thoroughly under cold running water.
Slice the squid bodies into rings about 1 cm thick. The tentacles can also be used and fried together with the rings.
Place the squid rings in a bowl and pat them dry with paper towels. Removing excess moisture helps the coating stick better and ensures crisp frying.
In a separate bowl place the flour. Season the flour with salt, black pepper and dried oregano. Mix well so the seasoning is evenly distributed.
Lightly coat the squid rings in the seasoned flour, making sure each piece is covered. Shake off any excess flour.
Heat the oil in a deep frying pan or saucepan over medium-high heat. The oil should reach about 180°C (350°F).
Fry the squid in small batches so the pan is not overcrowded. Cook them for about 1-2 minutes until they become lightly golden and crispy. Squid cooks very quickly, so avoid frying for too long or they may become tough.
Remove the fried calamari with a slotted spoon and place them on paper towels to absorb excess oil.
Season lightly with salt immediately after frying.
Serve the Greek fried calamari hot with fresh lemon wedges and a sprinkle of oregano.
Try also the classic Greek grilled octopus or the famous Greek shrimp saganaki for more Mediterranean seafood inspiration.
