Low Carb Salt and Pepper Squid
Crispy, flavorful, and keto-friendly, this Low Carb Salt and Pepper Squid recipe is a must-try for seafood lovers looking to enjoy a guilt-free indulgence. Tender squid rings are coated in a perfectly seasoned mixture of almond and coconut flours, then fried to golden perfection in heart-healthy avocado oil. This quick and easy recipe, ready in under 30 minutes, offers the classic salt and pepper squid experience without the carb-heavy batter. Serve it piping hot with a squeeze of fresh lemon and a sprinkle of parsley for a restaurant-quality dish that’s perfect for low-carb, gluten-free, or paleo diets. Whether you're hosting a party or craving an elegant appetizer, this dish is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
In a shallow dish, combine almond flour, coconut flour, salt, black pepper, and garlic powder. Mix well to ensure even distribution of spices.
Step 3
In a separate bowl, whisk the egg until it is well beaten.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Use a slotted spoon or tongs to remove squid from the oil, placing them on a paper towel-lined plate to drain excess oil.
Step 8
Continue frying the remaining squid, adding more oil if necessary.
Step 9
Serve the squid immediately, garnished with fresh parsley if desired, and lemon wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | (750.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1987.1 |
| Total Fat 161.1g | 0% |
| Saturated Fat 23.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 1276.5mg | 0% |
| Sodium 2703.9mg | 0% |
| Total Carbohydrate 49.5g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 5.2g | |
| Protein 94.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 304.8mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1486.4mg | 0% |
Source of Calories