Who doesn’t love fried calamari? I used the easily-available squid tubes (available frozen in most supermarkets) to create lovely, full-flavoured fried squid. Tossed lightly in coconut flour, you get all the deliciousness without the gluten, carbs or guilt. This is a lovely, light appetiser for two and this was how the macros were calculated. If you choose to have this as a main meal, or wish to scale up to serve more, use the handy plug-in on the recipe below to help you along (if you choose to do this, please cook the squid in batches to avoid over-crowding the pan).
* The weight of the raw squid as indicated in the ingredients is the weight after defrosting (if frozen) and any sludge removed from the inside of each squid tube. Frozen seafood often contains a "protective ice glaze" which is frustrating as it shows an inaccurate weight. Clean the tubes, slide out and discard any sludge and pat the squid dry before weighing.
To prep the squid, pull off the little fins/wings from the tubes. Keep the tentacles separate.
Use a sharp knife to slice the squid in half lengthwise. Open it up and gently score a criss-cross into the flesh. This helps them curl when cooking. If your squid tubes were large, you can slice the pieces smaller, but my tubes were small (and bought from Tesco).
Use strong kitchen paper to pat the squid dry on the inside. This is what you should have ready:
Combine the coconut flour and salt together in a wide-bottomed bowl. Place each piece of squid into the flour and dust both sides. Shake off excess flour and set aside. At the end, tip in the tentacles and coat in the flour. Discard the remaining, unused flour.
Heat the oil (or melt the lard) in a medium-size pan until very hot. Working in two or three batches (so as not to overcrowd the pan), fry the squid until curled and slightly coloured.
Remove using a slotted spoon and place on a tray lined with kitchen paper to drain excess oil.
Season with salt and serve immediately, with a squeeze of lemon for acidity and chopped parsley for fresh top notes.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive and can be found in the same aisle as butter.
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Macro Details per serving
Nutritional Information per serving
Calories 182Kcal / 761kJ
Fat 12g of which saturates 2.9g Carbohydrates 2.6g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0.5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.6g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.