Whole30 Salt and Pepper Squid
Dive into the bold flavors of Whole30 Salt and Pepper Squid, a healthier twist on a beloved seafood appetizer that's completely grain-free and paleo-friendly. This irresistible dish features tender squid coated in a crisp, golden blend of coconut flour and arrowroot powder, seasoned with aromatic spices like garlic, onion, and a touch of cayenne for just the right amount of heat. Shallow-fried in coconut oil for light and crispy perfection, each piece is bursting with delicious flavor and pairs beautifully with zesty lemon wedges and a sprinkle of fresh cilantro. Ready in just 30 minutes, this easy Whole30 recipe is perfect for seafood lovers seeking a quick yet satisfying snack, appetizer, or light meal. Serve it hot, and watch it disappear in no time!
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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
Directions
Step 1
Begin by cleaning the squid tubes and tentacles thoroughly under cold water. Pat them dry with paper towels.
Step 2
Slice the squid tubes into rings about 0.5 cm thick. Set aside with the tentacles.
Step 3
In a medium bowl, combine coconut flour, arrowroot powder, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly.
Step 4
In another bowl, lightly beat the egg.
Step 5
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.
Step 6
Heat the coconut oil in a large skillet over medium-high heat. Make sure there is enough oil to shallow fry the squid.
Step 7
Once the oil is hot, carefully add the squid rings and tentacles in batches, making sure not to overcrowd the pan.
Step 8
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.
Step 9
Repeat until all squid pieces are cooked.
Step 10
Serve the squid hot, garnished with chopped fresh cilantro and lemon wedges on the side.
Nutrition Facts
| Serving size | (954.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2088.4 |
| Total Fat 135.0g | 0% |
| Saturated Fat 104.6g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 1384.5mg | 0% |
| Sodium 2729.5mg | 0% |
| Total Carbohydrate 122.6g | 0% |
| Dietary Fiber 30.7g | 0% |
| Total Sugars 8.0g | |
| Protein 97.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 282.7mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1940.7mg | 0% |
Source of Calories