Whole30 Crispy Deep-Fried Calamari
Dive into the irresistibly golden crunch of Whole30 Crispy Deep-Fried Calamari, a clean-eating twist on a classic favorite that’s entirely grain-free and gluten-free. Perfectly tender calamari rings are lightly coated in a seasoned blend of coconut and arrowroot flours, infused with bold flavors like garlic powder, onion powder, and paprika. The crispy coating is achieved through a quick fry in avocado oil, ensuring the dish remains Whole30-compliant while delivering indulgent texture and flavor. Serve these elegant bites hot with a squeeze of fresh lemon and a sprinkle of parsley for an elevated appetizer or snack. Whether you're following Whole30 or simply craving a healthier calamari recipe, this dish is sure to satisfy!
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Recipe Information
Ingredients
- 1 pound Calamari, cleaned and sliced into rings
- 1 cup Coconut flour
- 0.5 cup Arrowroot flour
- 2 large Eggs
- 0.25 cup Almond milk, unsweetened
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 cups Avocado oil, for frying
- 4 wedges Lemon wedges, for serving
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Begin by rinsing and patting dry the cleaned calamari rings with paper towels. Set aside.
In a shallow bowl, combine the coconut flour, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to create a seasoned flour mixture.
In another shallow bowl, whisk together the eggs and almond milk until well combined.
Place the arrowroot flour in a third bowl.
Dredge each calamari ring first in the arrowroot flour, ensuring a light, even coating. Shake off any excess.
Next, dip the ring into the egg mixture, and then place it in the seasoned coconut flour, pressing gently to ensure it adheres.
Repeat the process for all calamari rings and set them on a plate.
In a large, deep skillet or a deep fryer, heat the avocado oil over medium-high heat until it reaches 350°F (175°C).
Fry the calamari in small batches, being careful not to overcrowd the pan, for about 2-3 minutes per batch or until golden brown and crispy.
Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain any excess oil.
Serve the calamari immediately with lemon wedges on the side, and optionally, sprinkle chopped fresh parsley over the top for garnish.
Nutrition Facts
Calories |
5892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.0 g | 655% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 14.0 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 421 mg | 32% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2600 mg | 55% | |
*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.
