Calamari New Hellas



Author Notes: My first introduction to squid steaks was about 30 years ago at The New Hellas Cafe in Detroit's Greektown. The owner and my Dad grew up together and during our frequent trips, Gus would "surprise" us with something he was cooking in the kitchen. This particular night he came out with a breaded squid steak served with a little tomato and onion relish...it was so good that I had to make it myself. I tinkered a bit ( since I wasn't given the recipe) and came up with this. Gus closed his restaurant in 2008 after 107 years of his family's ownership...oh how I miss it!inpatskitchen

Serves: 2

Ingredients

For the relish

  • 2 medium tomatoes, seeded, cored and finely diced
  • 1 cup finely diced red onion
  • 1/2 cup chopped parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano (preferably Greek)
  • 1 tablespoon extra virgin olive oil

For the squid

  • 2 squid steaks, thawed if frozen ( I've never found fresh steaks in the Detroit area)
  • 1 cup milk
  • 1/3 cup flour, for dusting the squid
  • 1 egg beaten with 2 tablespoons water
  • 1 cup seasoned bread crumbs
  • 1/2 cup olive oil
  • lemon wedges ( optional)

Directions

For the relish

  1. Combines all ingredients and set aside.

For the squid

  1. Soak the squid steaks in the milk for 30 to 40 minutes. Remove and pat dry with paper towels.
  2. Set up a breading station of a bowl of flour, a bowl of beaten egg and a bowl of seasoned crumbs.
  3. Dredge each steak in the flour, then egg and then the bread crumbs.
  4. Saute the steaks in a large pan in the olive oil for no more than three minutes per side until golden.
  5. Serve immediately with the relish and lemon wedges if desired.

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Reviews (20) Questions (0)

20 Comments

wssmom May 4, 2011
I have never heard of a squid steak before, but now, I have to find one! So<br />unds amazing!
 
Author Comment
inpatskitchen May 4, 2011
Thank you wssmom! If you can't find them fresh check out Asian and Italian markets for frozen.
 
lastnightsdinner May 4, 2011
New Hellas! Aw, I loved that place. This looks and sounds great.
 
Author Comment
inpatskitchen May 4, 2011
Thanks so much...it was extremely good!
 
gingerroot May 4, 2011
YUM! This looks really delicious. I can't wait to try it.
 
Author Comment
inpatskitchen May 4, 2011
Thanks gingerroot...hope you enjoy!
 
hardlikearmour May 4, 2011
Wow, this looks outstanding! Yet another reason I need to track down some squid steaks.
 
Author Comment
inpatskitchen May 4, 2011
Thanks! And I know...depending on where you are, they CAN be hard to track down.
 
healthierkitchen May 3, 2011
I haven't seen these on the menu of Greek restaurants around here but they look so good I'll have to find some calamari steaks to try this at home!
 
Author Comment
inpatskitchen May 3, 2011
I've actually never seen it either... the New Hellas owner never put it on his.. please let me know how you like it if you try it. And thanks!
 
Many years ago I had a dish like this in Monterey, CA. It was the first time that I had tasted squid and I have loved it every since!
 
Author Comment
inpatskitchen May 3, 2011
Thanks for your kind words themissingingredient!
 
GiGi26 May 3, 2011
We certainly had some great times at New Hellas!! <br />I can't say that I have ever eaten squid steak but it sounds delicious and your picture is beautiful!
 
Author Comment
inpatskitchen May 3, 2011
Thanks! We can make this the next time you're in town...maybe with some tarama and flaming cheese.
 
GiGi26 May 3, 2011
Oompa!
 
boulangere May 3, 2011
Oooooh! You had me at the tomato relish. The squid steak is just the icing. Together, perfect! I can practically taste it from your photo.
 
Author Comment
inpatskitchen May 3, 2011
I think the tomato relish makes this dish...sort of a Greek pico de gallo. All we need are some pita chips. Thanks for your kind words!
 
boulangere May 3, 2011
Oh, thank YOU!<br />
 
boulangere May 3, 2011
And perfect analogy - Greek pico de gallo
 
boulangere May 4, 2011
I agree, even if I have to use frozen, and I will, I need to try this. Soon!