We love fried calamari, it's the perfect happy hour nibble, and it's pretty easy to recreate at home without all the undesirable ingredients. Depending on your tolerance for heat - we love spicy food - adjust the cayenne and crushed red pepper accordingly, as the coconut milk gives it a nice cooling component. Since we got a pound of fresh squid for $6.99, it's even cheaper than going out! Also, squid (wherever it's from) is a good alternative, sustainable choice for dinner.
1 lb tubes & tentacles
1/2 cup full fat coconut coconut milk
1 cup coconut flour
2 cups almond flour*
Hefty pinches of each: garlic powder, salt, pepper, dried parsley, cayenne, red pepper, super fine coconut flakes.
Coconut oil for frying
Beat eggs and coconut milk in a medium sized bowl. Mix the breading ingredients and and place in a shallow bowl right next to your egg mixture.
Heat your oil in a large skillet - you'll know it's ready if you drop in a tiny piece of breading and it begins to sizzle.
Slice up your squid (I bought a pound already cleaned because it's WAY less messy - I've ruined a shirt with these stinky-inky suckers) and dredge each ring/tentacle individually into your wet mixture. Then dip into the breading and fry up until crispy.
Cooks note - make a big batch of this breading and transfer only a little at a time to a smaller bowl for dipping since it gets gummy and practically unusable pretty fast. Make sure each part of the squid gets coated, then drop in some hot coconut oil. Serve with lemon wedges or homemade aioli.