Kalamarakia Tiganita: Classic Greek Small Fried Squid (Calamari)

Fried Calamari

Jason Lam / Flickr

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 14 servings
Nutrition Facts (per serving)
156 Calories
10g Fat
6g Carbs
11g Protein
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Nutrition Facts
Servings: 14
Amount per serving
Calories 156
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 8%
Cholesterol 151mg 50%
Sodium 141mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Protein 11g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fried squid, or calamari, is served in just about every psarotaverna or fish tavern in Greece. It's surprisingly easy to make if you want to try your hand at it at home. You can complicate it by making and using a batter, but if you want to do it the way the Greeks do, you'll just use flour. Kalamarakia Tiganita is spelled καλαμαράκια τηγανητά in Greek and pronounced kah-lah-mah-RAHK-yah tee-ghah-nee-TAH. 

Serve these deliciously crunchy calamari rings with chopped parsley, squeezing lemon juice over them. Don't forget the dipping sauces! Try cocktail sauce, tartar sauce, or marinara sauce.


Click Play to See This Classic Greek Small Fried Squid Recipe Come Together


  • 2 pounds small squid
  • 1 cup flour (or as needed, for dredging)
  • 1/2 to 3/4 inches olive oil (or peanut oil, for frying)
  • 1/8 teaspoon sea salt (or to taste)
  • Optional: black pepper
  • Garnish: 1 teaspoon fresh parsley (flat-leaf, chopped)
  • Garnish: lemon wedges

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Season the squid with salt. You can also add pepper if desired. 

  4. Preheat a deep skillet or a heavy-bottomed frying pan over low heat. 

  5. Pour 1/2 to 3/4-inch of oil into the frying pan. It should not be any deeper than half the depth of the pan. Turn the heat up to high.

  6. Dredge the squid in the flour and let sit for a few minutes.

  7. Gently shake off any excess flour.

  8. 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.

  9. Fry the squid without crowding them until they are crisp and golden brown on all sides, about 1 to 3 minutes.

  10. Remove them with a slotted spoon, and drain on paper towels.

  11. Garnish with parsley, and serve with lemon wedges.


  • You can use a deep fat fryer instead of a frying pan. 
  • You can usually buy frozen whole squid or squid rings at the market. If you slice the squid yourself, the slices should be slightly thick. 
  • Put the flour in a plastic bag, then add the squid and shake gently. It makes for a better coat than just rolling the pieces in the flour. Leave the squid in the flour until it's slightly soggy, then fry for a nice crisp result.
  • Frying each batch of squid lowers the heat of the oil, so allow your oil to reheat before adding the next batch.

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