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Salt & Pepper Calamari

Salt & Pepper Calamari


3 (about 600g) large cleaned squid hoods
Coconut oil for frying
1/4 cup tapioca flour
1 tsp salt
1/2 tsp ground pepper
1 tsp Chinese five-spice
Lemon wedges to serve


  1. Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with outside surface facing up and score surface diagonally, pat dry with paper towel.
  2. Cut into 6 squares.
  3. Heat the oil for frying until it reaches 190°C.
  4. Meanwhile, combine the tapioca flour, salt, pepper, and Chinese five-spice in a medium bowl. Add the squid and toss gently to coat (I stagger it, a few pieces at a time, this means the coating doesn’t go soggy and there isn’t too much cooking in the oil at any one time, bringing the temp down).
  5. Make sure to shake off any excess flour mixture before cooking in batches. Cook for 2 minutes or until the squid just turns golden and curls.
  6. Use a slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil to 190°C. Repeat with the remaining squid.
  7. Serve immediately with salad, and top with mayonnaise and a lemon wedge.
Posted by Evolved Nutrition and Naturopathy

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