Kalamarakia tighanita (deep fried small squid)

8 servings

Ingredients

Quantity Ingredient
Vegetable oil; or shortening
;for deep fat frying
4 pounds Squid, small; cleaned and
;cut crosswise into 1/2 inch
;thick rings
Salt
Black pepper; freshly ground
1 cup Flour
3 Lemon; cut lengthwise into
;wedges
Skordalia; (garlic & potato
;sauce), optional

Directions

Preheat the oven to 200 degrees (F) and line a baking pan with paper towels.

In a heavy 10 to 12 inch skillet, heat 1 to 2 inches of oil until hot but not smoking, or until it reaches a temperature of 375 degrees on a deep frying thermometer. Wash the squid under cold running water and pat them completely dry with paper towels. Sprinkle the squid liberally with salt and a generous grinding of pepper. Pour the flour into a shallow bowl.

A dozen or so at a time, drop the squid into the flour and toss them about to coat them evenly. Then shake the squid in a sieve to remove the excess flour. Drop the squid into the hot oil and fry them for about 5 minutes, or until golden brown on all sides. As they brown, transfer them with a slotted spoon to the lined pan to drain, and keep them warm in the oven while you flour and fry the remaining batches.

Mound the squid on a heated platter, garnish with lemon wedges and serve them, if you like, with a dip of skordalia.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-12-95

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