Gluten free fried calamari is sooooo good that you feel like a little kid! My family LOVES it. I had some at a restaurant once after persuading the chef on a slow night to use Polenta instead of flour. He was super nice and proud of the results, and it was fun to get a wish fulfilled. Thank you Casa di Pepe!
Most of the time it’s low-carb grilled calamari for me, but it met my 80/20 protocol… I just can’t make it everyday. For months we’ve been talking about making some homemade Italian style fried Calamari, so I finally did it! It’s easy and inexpensive, too. A fun food that feeds your brood! And our family is a group of people that truly enjoys food made with love. 💚💚
1 cup of cornstarch
1 container Gillian’s GF bread crumbs (my personal fave)
Fresh parsley, chopped
Grated Parmesan cheese
1 lemon, cut into wedges
Squid, hand sliced by you — we used about 6 squid for 3 people, so however much you need for your brood!
1. Clean squid and slice into individual tentacles and rings about 1/2 inch in size.
2. Prepare 3 separate bowls of each: cornstarch, scrambled egg and gluten-free breadcrumbs.
3. Dip the sliced squid first into the cornstarch, then into the scrambled egg, then the gluten free bread crumbs.
4. Place carefully into hot vegetable oil that’s been heated to 375 degrees. Cook each batch for 3-4 minutes, until lightly golden brown and crispy.
5. Drain the calamari well, then sprinkle with parsley, Parmesan, and salt & pepper to taste. Serve hot, with lemon wedges and marinara sauce.
You can also pre-soak the calamari in 1 cup of milk or buttermilk, and refrigerate overnight before cooking. The lactic acid in the milk tenderizes the calamari and keeps it from becoming rubbery when you cook it.