Calamari with Lemon Caper Aioli
This is a great appetizer, or dinner. Everything you would hope for if you ordered calamari in a restaurant.
- 1 Large Stock Pot
- 1 Pair of Tongs
- 1 lb Wild Caught Squid or Calamari, Cleaned
- 1/3 cup Tapioca Flour or Cassava Flour
- 2 tsp Coconut Flour optional
- 1 tsp Black Pepper
- 1 tsp Salt
- 4 cups Avocado Oil
Lemon Caper Aioli
- 1 tsp Lemon Zest
- 2 tsp Lemon Juice
- 1 tsp Dill, Dry or 1 tbsp Dill, Fresh
- 1 tbsp Capers, Chopped
- 1/4 tsp Garlic Powder optional
- Clean the squid by cutting the tubes open and scrape away any extra slimy parts you don't want to cook. Cut cross hatches into the tube portion without cutting all the way through. Cut the tentacles into pieces and the tubes into 2.5" strips. (If the calamari has a strong smell, place it in 2 cups if ice water with 1 tsp of baking soda for a few minutes and rinse before continuing to the next step. The cross hatches help the flour bind to the squid.)
- Dry the squid on a paper towel, and place in a bowl. Combine the tapioca flour, coconut flour, salt and pepper and mix well.
- Dredge the squid in the flower mixture until it's thoroughly covered.
- Heat the avocado oil in a large pot, this will keep you from getting splattered with oil. Cook in batches of about 10 pieces until light brown flipping with tongs to ensure they are cooked evenly. This should be about 4 batches. Place each cooked batch on 3-4 folded paper towels on a plate so any excess oil can drain off.
- Serve with Calamari Dip. Dip: Combine lemon zest, lemon juice, capers, dill, and garlic powder.
This is a nice treat. Not something we eat regularly, but nice for special occasions!