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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.
The regulars of Crete and Greece know the gemista dish well, ie stuffed peppers, zucchini or tomatoes. This great tasty dish can be prepared both in the vegetarian version and with meat. In both cases it is just as delicious.
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.
Cod fried in dough served with skordalia - garlic paste - is a dish usually served in Greece on Independence Day. Traditionally, it is made of salted cod, because in the interior of the Greek land it was difficult to find raw fresh fish. In Poland, you probably will not buy this fish in this form so all you need is fresh, regular Atlantic cod. Thick pieces of meat will be the best to make this dish. An additional advantage of cod is its low calorific value, as well as low fat content, which makes this fish perfectly suitable for frying.
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