Keto Salt and Pepper Squid
Dive into a flavorful low-carb delight with this Keto Salt and Pepper Squid recipe, a healthier twist on the classic favorite. Succulent squid rings are lightly coated in a crispy, grain-free blend of almond and coconut flour, seasoned to perfection with sea salt, black and white pepper, garlic powder, and a hint of smoky paprika. Gently fried in avocado or coconut oil, each golden-brown bite offers a crunchy texture and bold flavor without compromising your keto lifestyle. Quick to prepare in just 25 minutes, this dish is perfect as a high-protein appetizer or a light main course. Garnished with fresh coriander and a squeeze of zesty lime, this irresistible dish promises to elevate your seafood game while staying keto-friendly.
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Ingredients
- 500 grams squid, cleaned and cut into rings
- 100 grams almond flour
- 50 grams coconut flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 0.5 teaspoon white pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 large egg, beaten
- 250 milliliters avocado oil or coconut oil for frying
- 1 lime, cut into wedges
- 2 tablespoons fresh coriander leaves for garnishing
Directions
Step 1
Ensure the squid is cleaned thoroughly and slice into rings roughly 1cm wide.
Step 2
In a bowl, combine almond flour, coconut flour, sea salt, black pepper, white pepper, garlic powder, and paprika. Mix well.
Step 3
In another bowl, beat the egg until smooth.
Step 4
Pat the squid rings dry with paper towels to remove excess moisture.
Step 5
Dip each squid ring into the beaten egg, allowing the excess to drip off, and then coat in the flour mixture, pressing lightly to ensure the coating adheres.
Step 6
Place a large frying pan over medium-high heat and add avocado or coconut oil. Heat the oil until it reaches approximately 180°C (356°F), or until a small piece of bread sizzles and browns quickly when added to the oil.
Step 7
Carefully place the coated squid rings into the hot oil, ensuring not to overcrowd the pan (you may need to work in batches).
Step 8
Fry each batch for about 2-3 minutes or until golden brown and crispy, turning halfway through.
Step 9
Use a slotted spoon to remove the squid rings and drain on a plate lined with paper towels.
Step 10
Garnish with fresh coriander leaves and serve with lime wedges for squeezing over the top before eating.
Nutrition Facts
| Serving size | (1030.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3624.9 |
| Total Fat 320.8g | 0% |
| Saturated Fat 42.6g | 0% |
| Cholesterol 1349.7mg | 0% |
| Sodium 3977.7mg | 0% |
| Total Carbohydrate 81.6g | 0% |
| Dietary Fiber 33.2g | 0% |
| Total Sugars 8.8g | |
| Protein 129.5g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 419.2mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1973.8mg | 0% |
Source of Calories