Greek-Style Fried Calamari
Crispy Greek-style calamari, marinated then double-coated in a seasoned flour breading and fried, served with lemon and a garlic-yogurt sauce. Two sauces.
Ingredients
| — | calamari | |
| 1 tsp | 5 ml | salt (marinade) |
| 1 tsp | 5 ml | sugar (marinade) |
| 1 tsp | 5 ml | oregano (marinade) |
| 1 tbsp | 15 ml | corn starch (marinade) |
| — | black pepper (marinade) | |
| 1 cup | 240 ml | flour (breading) |
| 1 tsp | 5 ml | corn flour (breading) |
| 1 tbsp | 15 ml | corn starch (breading) |
| 2/3 tsp | 3.3 ml | salt (breading) |
| — | garlic powder (breading) | |
| — | hot pepper (breading) | |
| — | oil for frying | |
| — | lemon |
Instructions
- For the marinade, combine salt, sugar, oregano, corn starch and black pepper. Toss the calamari in the marinade.
- For the breading, combine the flour, corn flour, corn starch, salt, garlic powder and hot pepper.
- Heat the oil in the pan on high, then reduce to medium.
- Roll the calamari in the flour breading, dip in cold water, roll again in the flour, and fry for 3 minutes.
- Serve sprinkled with lemon and with a garlic-yogurt sauce.