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