Fried Squid (Calamari)

The crispiest fried squid, Greek-style! Served with a refreshing garlicky yogurt-mayo dip.

📝 Ingredients

• 650 grams (1.4 pounds) squid (it's about 500 grams (1.1 pounds) cleaned squid)
• 1 liter water (at room temperature/ slightly lukewarm)
• 30 grams (3 loaded tablespoons) fine sea salt
• all-purpose flour
• frying oil (I use sunflower oil)
• lemon (cut into quarters to serve with)
• 200 grams (3/4 cup) Greek yogurt
• 100 grams (1/2 cup) mayonaisse
• 2 garlic cloves (minced or pressed)
• 1 tablespoon dill (finely chopped)
• 1 tablespoon lemon juice
• salt + pepper

👨‍🍳 Instructions

1. 1--- Make The Yogurt Dip: ---
2. 2Mix all of the ingredients for the yogurt dip in a bowl, cover, and refrigerate.
3. 3--- Prepare The Squid: ---
4. 4Clean the Squid. Pull the head to separate from the body, cut the head right where the legs begin, and remove the teeth from the center of the legs. Remove the skin from the body, peeling it with your fingers. Remove everything from inside the body. Rinse well.
5. 5Cut the squid into 2cm (¾-inch) thick ring slices. The bottom piece cut it open in half.
6. 6Pour 1 liter of water (room temperature or close to lukewarm) into a mixing bowl.
7. 7Add the sea salt and whisk to dissolve.
8. 8Brine. Dip the squid and soak at room temperature for 30 minutes to an hour.
9. 9Add plenty of flour to a bowl. Take handfuls of the squid and toss them in the flour. Mix and shake the bowl to coat the squid with flour. Sit for 10 minutes while you heat the oil.
10. 10--- Fry The Squid: ---
11. 11Heat oil in a small to medium-sized cooking pot. I used a 3-liter cooking pot. The oil should be at least 5 cm (2 inches) deep. See notes below.
12. 12Wait until the oil reaches 175°C / 347°F before adding the squid. It's going to be sizzling hot but not smoky hot. You may test by adding a drop of flour into the hot oil.
13. 13Stir squid in flour again, making sure it's well coated and each piece separated from the other.
14. 14Dip 8-10 pieces of squid into the hot oil one at a time. Wait 3-4 seconds before adding the next piece so the temperature won't drop suddenly.
15. 15Fry for 2-3 minutes if you are cooking small to medium-sized squid or for 3-4 minutes if cooking medium to large squid.
16. 16Remove the squid with a slotted spoon. See notes below.
17. 17Drain on paper towels and proceed with cooking the next batch.
18. 18Serve with pieces of lemon to squeeze on top and the yogurt dip on the side.