Enjoy the taste of the Med with this delicious squid and Greek salad. To make, coat the squid with flour and deep fry. Serve with roasted tomatoes and a fresh greek salad
Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Create the feel of a beachside Greek taverna with this crispy deep fried squid with Greek salad.
This is one of our favourite holiday treats, so it's lovely to be able to make it at home. We recommend using a deep fat fryer for this recipe. If you don't have one, you can use a deep sided saucepan, but you will need to be able to measure the temperature accurately. Oil that is too hot will burn the squid on the outside before it's cooked in the middle. If it's too cold, it will become soggy and oily. Even though this recipe is deep fried, a portion is only 525 calories.
Ingredients
8 baby plum tomatoes, halved
Salt and freshly ground black pepper
1 tsp dried oregano
4 tbsp olive oil
½ cucumber, chopped
½ red onion, thinly sliced
10 mixed marinated Greek olives, drained
⅛ of a white cabbage, shredded
200g (7oz) Greek feta cheese, cubed
2 tbsp chopped fresh parsley
Juice of 1 lemon
Sunflower oil, for deep frying
4 tbsp plain flour
500g (1lb) squid tubes; defrosted, if frozen, and sliced
Lemon wedges, to serve
WEIGHT CONVERTER
grams
to
cups
Method
Heat the oven to 230°C/450°F/Gas Mark 8. Put the tomatoes on a roasting tray, season with salt, sprinkle with the oregano and 2 tsp of the olive oil. Roast for 10 mins. Reduce the temperature to 150°C/300°F/Gas Mark 2, and roast for a further 20 mins, until the tomatoes are browned around the edges but still juicy inside.
Put the cucumber, onion, olives, cabbage, feta cheese and parsley in a bowl. Whisk the rest of the olive oil with the lemon juice, and season to taste. Pour over the salad and stir to combine. Cover and leave to allow the flavours to mingle.
Meanwhile, heat the sunflower oil in a deep-fat fryer to 160°C. Put the flour on to a shallow plate and season it well. Coat the squid in the flour. Put some crumpled kitchen paper on to a tray ready to drain the squid.
Fry the squid in batches for a few minutes, until golden. Drain on the kitchen paper. Serve the roasted tomatoes with the Greek salad, squid and lemon wedges.
Top tips for making deep-fried squid with Greek salad
Make your squid as tender as possible by soaking it in a bowl of milk, seasoned with salt and pepper, for and hour (or up to 8 hours) before cooking. Store it in the fridge while it soaks.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
Beef and beetroot salad
