Pan-Fried Squid (Kalamar Tava)


  • 2 pounds squid, cleaned and cut into 1/4-inch rings
  • 2 cups all-purpose flour Salt
  • 1 cup light olive oil or vegetable oil
  • 2 tbsp clarified butter
  • 2 tbsp lemon juice
  • 1/4 cup dry white wine
  • 1 lemon, cut into wedges
  • 1 tbsp coarsely chopped fresh parsley

How to make Pan-Fried Squid (Kalamar Tava)

  1. To clean the squid, wash it in cold water, remove the tentacles and the head, peel back and remove the skin from the hood, and rinse it again in cold water.
  2. Cut the white flesh into 1/4-inch rings.
  3. Season the flour with salt.
  4. Working in batches, coat the squid with the flour.
  5. Place the squid rings in a sieve and shake them to remove excess flour.
  6. Heat the oil in a large pan over high heat.
  7. Fry the squid until it’s golden brown, about 2 minutes-do not overcrowd the pan while frying.
  8. Drain the squid briefly on paper towels.
  9. The next two steps should be done quickly so the squid remains crispy.
  10. Heat the clarified butter in a large skillet over high heat and add the fried squid.
  11. While shaking this pan over the heat, add the lemon juice and white wine.
  12. Toss the mixture together quickly and remove the squid from the pan.
  13. Garnish with lemon wedges and chopped parsley.
  14. Serve immediately.
  15. ENJOY!

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