Whole30 Salt and Pepper Squid
Crispy, golden, and utterly irresistible, this Whole30 Salt and Pepper Squid recipe is a game-changer for seafood lovers seeking a healthier twist. Made with tender squid tubes and tentacles, coated in a flavorful blend of coconut flour, arrowroot powder, and spices including garlic powder, onion powder, and a touch of cayenne, this light, grain-free batter delivers a satisfying crunch in every bite. Shallow-fried in heart-healthy coconut oil, this dish is perfectly seasoned with sea salt and black pepper for a bold, savory finish. Ready in just 30 minutes, it’s an effortless appetizer or snack that your guests won’t be able to resist. Serve with fresh cilantro and zesty lemon wedges for a fresh, tangy accompaniment. Keto, Paleo, and Whole30-approved, this satisfying recipe proves that indulgence can still align with clean eating goals.
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Recipe Information
Ingredients
- 500 grams squid tubes and tentacles
- 0.5 cup coconut flour
- 0.25 cup arrowroot powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper
- 1 large egg
- 0.5 cup coconut oil
- 1 whole lemon wedges
- 1 handful fresh cilantro
Instructions
Begin by cleaning the squid tubes and tentacles thoroughly under cold water. Pat them dry with paper towels.
Slice the squid tubes into rings about 0.5 cm thick. Set aside with the tentacles.
In a medium bowl, combine coconut flour, arrowroot powder, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly.
In another bowl, lightly beat the egg.
Dip each piece of squid into the beaten egg, allowing any excess to drip off, then dredge in the flour mixture, ensuring each piece is well-coated. Place on a plate and set aside.
Heat the coconut oil in a large skillet over medium-high heat. Make sure there is enough oil to shallow fry the squid.
Once the oil is hot, carefully add the squid rings and tentacles in batches, making sure not to overcrowd the pan.
Fry for about 2 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the squid and place on a plate lined with paper towels to drain excess oil.
Repeat until all squid pieces are cooked.
Serve the squid hot, garnished with chopped fresh cilantro and lemon wedges on the side.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1384 mg | 462% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 8.0 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 283 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1941 mg | 41% | |
*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.
