Salt and Pepper Squid
Im a big fan of Paleo style foods. I myself am gluten intolerant and have some minor issues with dairy so it fits in pretty well to my life. Last Easter we had a whole heap of family come over and I decided to have a little experiment. And it turned out quite well.
8 Squid Hoods
1 cup Almond Meal
1 cup Arrowroot
2 tsp garlic powder
2 tsp cayenne pepper
2 tsp rock salt
1 cup water
Coconut oil for frying
Wedges of lime for dressing
Get all of your dry ingredients and combine into a medium sized mixing bowl.
Combine water and egg into a separate bowl and mix well.
Slowly combine the water egg mixture to the dry mix and try to avoid lumps.
Mix the mixture well and try to get all lumps out.
Put the batter in the fridge , covered. For anywhere over 20 minutes. We want the batter nice and cold.
While the batter is in the fridge.
Take your squid hoods and cut into squares. Score cross hatch marks on the inner side of the squid. This will cause the squid to curl up nice and get the cool pattern on the outside.
Take a wok or a good frypan and put approximately 6-8 tablespoons of coconut oil into the pan. We want the oil nice and hot, so put it up there on high, but keep an eye on this as we don’t want it to burn.
Take your squid and place some pieces into the batter.
When the oil is hot, take 5-6 pieces of squid (depending on the size of the pan, we just don’t want to crowd the squid) and place them unscored side down. The squid will curl up and look great.
If all goes well, you should be getting a nice and crisp, golden piece of squid.
I found that because of the coconut oil, this dish is somewhat reminiscent of a Thai dish, and it being seafood I would argue that it is almost a necessity to serve with a few wedges of lime.