Greek-Style Fried Calamari (Kalamari Tiganito)
Crispy, golden, and tender, this Greek-style fried calamari is a timeless dish marinated in Ariani (Greek buttermilk) and coated in a light semolina batter. Perfect for appetizers or meze, it's a favorite in seaside tavernas and now easily recreated at home!
Ingredients
For the Calamari
- 1.5 kg fresh or thawed calamari cleaned, tubes sliced into rings, tentacles left whole
- 330 ml Ariani or buttermilk
- Juice of 1 lemon
- 1 tsp salt
- 1/2 tsp black pepper
For the Batter
- 250 g all-purpose flour
- 125 g fine semolina optional, but adds crispiness
- 330 ml chilled club soda adjusted from 375 ml sparkling water/beer
- 1/2 tsp baking soda
- 1/2 tsp sweet paprika optional for color
For Frying
- 500 ml light olive oil or sunflower oil for deep frying
To Serve
- Fresh lemon wedges
- Optional: Sea salt parsley, or dipping sauces (like tzatziki)
Instructions
Marinate the Calamari
- In a bowl, combine the calamari rings with Ariani, lemon juice, salt, and pepper.
- Cover and refrigerate for at least 1 hour (or up to 4 hours for extra tenderness).
Prepare the Batter
- In a large mixing bowl, combine flour, semolina, baking soda, and paprika.
- Gradually whisk in the chilled club soda until you have a smooth, pourable batter.
Heat the Oil
- In a large pot or deep fryer, heat oil to 180°C (350°F).
- Line a plate with paper towels for draining.
Coat & Fry
- Drain the calamari from the marinade and pat dry thoroughly with paper towels.
- Dip a few pieces at a time into the batter, letting excess drip off.
- Carefully lower into the hot oil and fry for 2–3 minutes, or until golden and crispy.
- Fry in batches to avoid overcrowding.
Drain & Serve
- Remove with a slotted spoon and place on the paper towel-lined plate.
- Serve hot with lemon wedges and sea salt.