Cindy's Greek Calamari
While in prep school I managed the boys varsity basketball team. It was a nice campus job, all students are required to have one, because I was able to get off campus when we traveled for away games. One of our games landed us in Williamstown, MA the hometown of one of our players, and my friend Greg.
After the game, the whole team went to Greg’s mother, Cindy’s, restaurant, which is where I had the best calamari of my life. Fast forwards a few years later to my sophomore year of college, and I caught myself still craving craving her calamari and so glad she shared her recipe.
Recipe Type: Starters
- 1/2 pound fresh calamari, both tubes & tentacles
- 1 cup flour seasoned with salt & pepper
- 1 fresh lemon
- fresh oregano leaves
- oil for frying
- sea salt flakes
- In a medium saucepan, heat the oil on medium heat
- Clean the calamari in cold water. Slice the tubes into rings.
- Coat in the seasoned flour, shake off excess. Repeat, the coat and shake with the tentacles.
- Test to see if your oil is ready by dropping in a small ring. It should take about 2-3 minutes to become golden. If it takes longer/shorter then adjust your heat.
- Fry in small batches, and strain on paper towel.
- Arrange on a serving plate and squeeze on lemon juice, sprinkle sea salt & oregano.
- (Optional) You can also fry the oregano leaves for a few seconds to make them crisp. The oil will get excited so be careful and use a spatter screen if needed.