This is one of my favourite recipes, although it didn’t quite make the cut in my book. Fried calamari is one of those things that I really miss having at restaurants. There are a few great places that serve gluten-free versions of this appetizer, like Chatterpaul’s in Whitby (a great restaurant, by the way) – but this has the added bonus of also being corn-free too!
1 cup Brown rice flour
1/2 cup Tapioca starch
1 tbsp each Dried spices of your choice
1 tsp each Salt and papper
1/2 cup Milk substitute (soy, rice, almond or other)
1 lb Calamari rings
Grapeseed oil for frying
1. Combine brown rice flour with tapioca starch in a shallow dish.
2. Add dried spices to flour. Here, I’ve used oregano, basil, garlic, paprika and chili. I also added pink sea salt and pepper.
3. In a second shallow dish, beat egg with milk substitute until well mixed.
5. Transfer moistened calamari into flour and spice mixture to coat.
6. Heat a generous amount of grapeseed oil over medium heat in a large frying pan. I use grapeseed oil instead of olive oil because it has a higher smoking point and is better for frying.
7. Fry for 2-3 minutes until browned, then flip to cook other side. While calamari is cooking, you can start soaking and dusting your next batch of rings so they’re ready to go.
8. Once both sides are brown, remove and set aside. You can place the cooked calamari over a paper towel to drain off excess oil.
9. I served this with red quinoa (a great source of protein with a complete amino acid profile) and steamed nappa cabbage. ENJOY!