Kalamarakia Tiganita

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the cleaned squid rings and tentacles very dry with paper towels to ensure a crispy result.

   Ongeveer 5 min

   Tip van de kok: Removing as much moisture as possible is key to preventing splattering and achieving crispiness.

2. 2

   In a shallow dish, combine the all-purpose flour, salt, and black pepper.

   Ongeveer 1 min

3. 3

   Working in small batches, toss the squid in the seasoned flour, ensuring each piece is lightly coated. Shake off any excess flour.

   Ongeveer 5 min

   Tip van de kok: Overcrowding the flour mixture can make the coating clumpy; use a sieve to remove excess flour if needed.

4. 4

   Pour the vegetable oil into a large heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil over medium-high heat to 175°C (350°F).

   Ongeveer 5 min

   Tip van de kok: Use a kitchen thermometer to accurately gauge the oil temperature for best frying results.

5. 5

   Carefully add a single layer of floured squid to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and make the squid soggy.

   Ongeveer 1 min

6. 6

   Fry the squid for 1-2 minutes, or until golden brown and crispy. The cooking time is very short, so watch them closely to prevent overcooking, which can make them tough.

   Ongeveer 2 min

7. 7

   Remove the fried squid with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

   Ongeveer 1 min

8. 8

   Repeat the frying process with the remaining squid, ensuring the oil returns to temperature between batches.

   Ongeveer 5 min

9. 9

   Serve the Kalamarakia Tiganita immediately with lemon wedges for squeezing over.