Greek Islands is a culinary paradise for people who like seafood dishes. Fresh, perfectly prepared in the simplest way possible to feel their proper taste. Those people who do not like seafood too much to try these specialties, because on the Greek islands they are simply fresh and taste different from frozen ones. In Greek taverns, one of the most popular appetizers is fried squid. The tastiest and softest will be small specimens, so if there is an opportunity, it is best to order them. However, it is worth remembering that for a seafood feast, go to a good tavern rather than one of the "pubs" located near the tourist promenade, because then the chances of getting rubbery and unpalatable calamari grow.
1. Squid should be rinsed and properly dried. Mix the flour with salt and pepper. Saute the calamari pieces in the flour so that it evenly covers the meat. Excess flour should be shaken.
2. Heat the oil to 180 degrees C. For deep frying a small saucepan with a high wall is best suited. You can check the temperature of the oil by putting in a crumb of bread. If it turns brown in 1 minute it will mean that the oil has reached the right temperature.
3. Squid should be fried in small portions about 1 minute. Properly fried should be golden and crunchy.
4. The fried squids are removed from the saucepan with a slotted spoon and drained from unnecessary oil on paper towels. After draining, sprinkle a little with salt and serve hot together with the eights of lemon.
Dorada is a delicious fish popular in Mediterranean cuisine, including Greek cuisine. The extraordinary taste of its juicy but firm meat makes them the easier way to prepare, the more we will be able to enjoy its qualities. The inspiration was always provided by Greek cuisine. Southerners know very well that fresh fish do not need too many treatments to taste great.
Small pieces of fish dipped in batter and fried in deep oil is a delicious and quick way to prepare fish in an unusual way in our country. In Greece, this dish is very popular and served, for example, with skordalią - Greek garlic sauce. The dough draws all the smells from the fish and emphasizes the delicacy of the meat. Fish with white thick meat such as monkfish, cod or ordinary miruna are the best for frying.
This is one of our favorite recipes for Greek fish dishes. It comes from the tiny island of Spetse located on the Halkidiki peninsula. It's an extremely delicious and quite simple dish that does not require the addition of sophisticated ingredients. Originally the Greeks sprinkle the fish with breadcrumbs at the end of baking. However, I do not do it, but instead adds Cretan fish soup to the sauce and a sprig of fresh rosemary. There are quite a lot of ways to make this dish, so I think that this small modification will not hurt, and I do not commit barbarism against this recipe.