Low Carb Salt and Pepper Squid
Get ready for a delightful twist on the classic salt and pepper squid with this low-carb version that's sure to become a favorite! Perfect for keto and low-carb diets, this recipe swaps traditional flour for a flavorful blend of almond and coconut flours, ensuring a crunchy, golden crust without the carbs. Fresh squid rings are seasoned with garlic powder, salt, and black pepper, then fried to perfection in avocado oil for an irresistible crisp texture. A squeeze of fresh lemon and optional parsley garnish elevate the dish, making it ideal for sharing as an appetizer or enjoying as a vibrant seafood main course. Quick to prepare and cook, this dish is ready in just under 30 minutes, offering a healthy, restaurant-quality experience straight from your kitchen!
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Recipe Information
Ingredients
- 1 pound Squid
- 0.5 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 large Egg
- 1 Lemon, cut into wedges
- 0.5 cup Avocado oil or other high smoke point oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Prepare the squid: If using whole squid, clean thoroughly by removing the head, skin, and internal organs. Cut the body into rings about 1/2 inch thick. If using pre-cleaned squid rings, rinse under cold water and pat dry with paper towels.
In a shallow dish, combine almond flour, coconut flour, salt, black pepper, and garlic powder. Mix well to ensure even distribution of spices.
In a separate bowl, whisk the egg until it is well beaten.
Dip each squid ring into the egg, allowing excess to drip off, then dredge in the flour mixture, coating evenly. Set aside on a plate. Repeat until all squid pieces are coated.
In a large skillet, heat the avocado oil over medium-high heat until it reaches about 350°F (175°C). Test by dropping a small piece of coating into the oil; it should sizzle immediately.
Carefully add the coated squid in small batches, ensuring not to overcrowd the skillet. Fry each side for approximately 1-2 minutes or until golden brown and crispy.
Use a slotted spoon or tongs to remove squid from the oil, placing them on a paper towel-lined plate to drain excess oil.
Continue frying the remaining squid, adding more oil if necessary.
Serve the squid immediately, garnished with fresh parsley if desired, and lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1276 mg | 426% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 5.2 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 305 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
