Pan-fried Kalamari (Καλαμάρια Τηγανιτά)
Those of you who have travelled to Greece or eaten at a Greek taverna will undoubtedly be familiar with this squid (kalamari) dish. Without question, this is one of the most recognizable Greek seafood dishes, and it is easily the simplest to prepare. My pan-fried kalamari served with scorthalia & a lemon wedge - Click to Enlarge Image Among ancient Greek foodies, squid was classified as “fish for the frying pan” and it was usually served up as a “forerunner” or appetizer to a meal. Over two thousand years later and not much has changed. Today, there is hardly a Greek food restaurant anywhere which does not include this dish on its menu. Usually, pan-fried kalamari is served with an accompanying dollop of tzatziki (garlic yogurt) sauce and a wedge of lemon. Instead of tzatziki, I often serve scorthalia (a garlic potato purée) along with these fried squid segments. This substitution is really quite a successful one and I highly recommend it. For anyone observing the Lenten fast...