Dish
Kalamarakia tiganita
Fried Calamari
Kalamarakia tiganita is made by coating fresh calamari rings in a seasoned flour mixture and then frying them until they are golden brown and crispy. The dish is typically served with a squeeze of lemon juice and a side of tzatziki sauce. The calamari is tender and flavorful, and the crispy coating adds a satisfying crunch. This dish is perfect as an appetizer or as a main course.
Origins and history
Fried calamari is a popular dish in Mediterranean cuisine, and it is believed to have originated in Greece. It is now enjoyed all over the world and is a staple on many restaurant menus.
Dietary considerations
Calamari is a good source of protein and low in fat, but it is high in cholesterol. It is not recommended for people with high cholesterol or heart disease. The dish is also not suitable for those with a gluten intolerance as it is typically made with wheat flour.
Variations
There are many variations of fried calamari, including adding different spices to the flour mixture or using a different type of breading. Some people also like to add a dipping sauce to the dish, such as marinara or aioli.
Presentation and garnishing
Fried calamari is typically served on a bed of lettuce or other greens, and is garnished with lemon wedges and parsley.
Tips & Tricks
To ensure that the calamari is tender and not tough, it is important not to overcook it. The calamari should be cooked for no more than 2-3 minutes, or until it is golden brown and crispy. It is also important to use fresh calamari for the best flavor.
Side-dishes
Tzatziki sauce is a popular side dish for fried calamari, as it adds a cool and refreshing contrast to the crispy calamari. Other side dishes that pair well with fried calamari include french fries, roasted vegetables, or a simple salad.
Drink pairings
Fried calamari pairs well with a variety of drinks, including white wine, beer, or a refreshing cocktail.
Delicious Kalamarakia tiganita recipes
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