Rhode Island Style Fried Calamari
Eating paleo doesn't mean you have to give up your favorite Italian foods. Growing up Italian-American I refuse to let paleo hinder my traditions. So... fried calamari it is!
- 1 lb 1 lb 1 lb Calamari Rings
- .5 cup .5 cup .5 cup Tallow, grass-fed Fatworks
- 1 whole 1 whole 1 whole Egg
- 5 whole 5 whole 5 whole Hot Banana Peppers, cherry, not banana peppers
- 0.5 tsp 0.5 tsp 0.5 tsp Garlic Powder
- .5 tsp .5 tsp .5 tsp Onion Powder
- 2 tsp 2 tsp 2 tsp Italian Seasoning
- 0.5 cup 0.5 cup 0.5 cup Coconut Flour
- 0.25 cup 0.25 cup 0.25 cup Almond Meal/Flour
- 0.5 cup 0.5 cup 0.5 cup Marinara Sauce
- 2 pieces 2 pieces 2 pieces Lemon
- 1.5 tsp 1.5 tsp 1.5 tsp Sea Salt
- .5 tsp .5 tsp .5 tsp Black Pepper
- 1 Tbsp 1 Tbsp 1 Tbsp Water
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut the squid into 3/4 inch rings. Slice the peppers to create rings, too. Set aside.
- Whisk the egg with 1 tbsp water. Set aside.
- On a stove-top pan heat 1/2 the amount of tallow on medium-high heat. Meanwhile, it's time to dip the sliced peppers and squid in the egg wash. This is actually option, depending on how much you like coating on your squid. After a quick dip, coat in the flour mixture. a light coating will do. Vigorously shake off the extra flour before adding to the hot tallow. Test ONE pepper or squid. This will help you judge whether or not the fat is too hot.
- Fry the calamari first. Drain and filter the fat, then add the second half of the fat and fry the remaining peppers.
- Salt the food immediately after frying.
- squeeze lemon on top and serve with marinara sauce for dipping.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week