Keto

Keto fried calamari

Name: Keto fried calamari
Yield: 4 servings
Ingredients: 680 g / 1.5 lb Cleaned squid tubes, raw, thawed; cut into 1/4-inch-wide rings. Use cleaned tubes, not whole uncleaned squid. Thaw in the refrigerator, drain and pat completely dry before coating.; 1 cup / 96 g / 3.39 oz Blanched almond flour, finely ground. Use a fine flour rather than coarse almond meal. Coat only the next panful just before frying.; about 1 large egg / 50 g / 1.76 oz Beaten whole egg, raw, beaten. Beat whole eggs, then weigh the listed portion. Discard unused egg wash after coating.; about ½ cup / 108 g / 117 mL Refined canola oil, as purchased. Use a refined oil suitable for frying. Reserve some of the measured oil for small top-ups between batches; do not add unmeasured oil.; about ¼ cup / 60 g / 2.12 oz Regular mayonnaise, ready to eat. Choose a no-added-sugar product. Check the label for egg, soy and other allergens.; juice of about ⅝ lemon / 30 g / 29 mL Lemon juice, raw, unsweetened. Mix into the mayonnaise dipping sauce.; about 1 lemon / 60 g / 2.12 oz Lemon wedges, washed, cut for serving. Serve alongside the calamari. The estimate conservatively counts the full listed wedge weight as edible lemon flesh.; 1 tsp / 3 g / 0.11 oz Garlic powder, ground. Use half in the almond coating and half in the sauce.; ½ tsp / 3 g / 0.11 oz Fine salt, dry. Mix into the almond coating.; A pinch Black pepper, ground. Mix into the almond coating.

Immune support
High in Omega-3s

Almond-crusted fried squid rings with lemon-garlic mayonnaise.

Servings

Kitchen stuff needed

30 min active time 4 servings 45 min ready in

Illustration of golden almond-crusted fried calamari rings with lemon wedges and a bowl of lemon-garlic mayonnaise.

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.Read top to bottom. Ingredients feed into the action below their branch. Follow each branch until it joins the next action.

Thaw cleaned squid in the refrigerator. Pat completely dry and cut into 1/4-inch-wide rings. Keep squid and beaten egg chilled until coating.

For four servings use a heavy 10-inch skillet; use an 8-inch skillet for two. Heat a shallow 1/8-inch layer from the measured oil to 350°F, reserving any rest for top-ups. Never fill more than one-third deep.

Keep sauce and clean serving utensils separate from raw squid and egg. Six or eight servings need additional uncrowded batches and more time.

- - Cleaned squid tubes680 g / 1.5 lbraw, thawed · cut into 1/4-inch-wide rings · Use cleaned tubes, not whole uncleaned squid. · Thaw in the refrigerator, drain and pat completely dry before coating.
  - Beaten whole eggabout 1 large egg / 50 g / 1.76 ozraw, beaten · Beat whole eggs, then weigh the listed portion. · Discard unused egg wash after coating.
  - Blanched almond flour1 cup / 96 g / 3.39 ozfinely ground · Use a fine flour rather than coarse almond meal. · Coat only the next panful just before frying.
    Fine salt½ tsp / 3 g / 0.11 ozdry · Mix into the almond coating.
    Black pepperA pinchground · Mix into the almond coating.
    Garlic powder½ tsp / 2 g / 0.05 ozground · Use half in the almond coating and half in the sauce.
    
    Mix almond flour, salt, black pepper and half the garlic powder.
  Dip dry squid rings into beaten egg, drain excess, then press into almond coating and shake off loose flour.
- Refined canola oilabout ½ cup / 108 g / 117 mLas purchased · Use a refined oil suitable for frying. · Reserve some of the measured oil for small top-ups between batches · do not add unmeasured oil.
Coat only the next panful, then fry in one uncrowded layer at about 350°F. Turn once after about 1 min; allow roughly 2–3 min total per batch, but check the thickest squid reaches 145°F for at least 15 seconds with a thin-tip thermometer. Recover oil temperature and skim browned crumbs between batches. Drain cooked rings on a rack with clean tongs.
- Regular mayonnaiseabout ¼ cup / 60 g / 2.12 ozready to eat · Choose a no-added-sugar product. · Check the label for egg, soy and other allergens.
- Lemon juicejuice of about ⅝ lemon / 30 g / 29 mLraw, unsweetened · Mix into the mayonnaise dipping sauce.
- Garlic powder½ tsp / 2 g / 0.05 ozground · Use half in the almond coating and half in the sauce.
Mix mayonnaise, lemon juice and the other half of the garlic powder in a clean bowl. Cover and chill until serving.
Lemon wedgesabout 1 lemon / 60 g / 2.12 ozwashed, cut for serving · Serve alongside the calamari. · The estimate conservatively counts the full listed wedge weight as edible lemon flesh.

Serve promptly from the rack with the chilled lemon-garlic sauce and lemon wedges. Discard raw wash and dredge; cool oil fully before handling.

Beaten whole eggabout 1 large egg / 50 g / 1.76 ozraw, beaten · Beat whole eggs, then weigh the listed portion. · Discard unused egg wash after coating.
Thaw cleaned squid in the refrigerator. Pat completely dry and cut into 1/4-inch-wide rings. Keep squid and beaten egg chilled until coating.
For four servings use a heavy 10-inch skillet; use an 8-inch skillet for two. Heat a shallow 1/8-inch layer from the measured oil to 350°F, reserving any rest for top-ups. Never fill more than one-third deep.
Keep sauce and clean serving utensils separate from raw squid and egg. Six or eight servings need additional uncrowded batches and more time.

Cleaned squid tubes680 g / 1.5 lbraw, thawed · cut into 1/4-inch-wide rings · Use cleaned tubes, not whole uncleaned squid. · Thaw in the refrigerator, drain and pat completely dry before coating.		Dip dry squid rings into beaten egg, drain excess, then press into almond coating and shake off loose flour.	Coat only the next panful, then fry in one uncrowded layer at about 350°F. Turn once after about 1 min; allow roughly 2–3 min total per batch, but check the thickest squid reaches 145°F for at least 15 seconds with a thin-tip thermometer. Recover oil temperature and skim browned crumbs between batches. Drain cooked rings on a rack with clean tongs.	Serve promptly from the rack with the chilled lemon-garlic sauce and lemon wedges. Discard raw wash and dredge; cool oil fully before handling.
Blanched almond flour1 cup / 96 g / 3.39 ozfinely ground · Use a fine flour rather than coarse almond meal. · Coat only the next panful just before frying.	Mix almond flour, salt, black pepper and half the garlic powder.
Fine salt½ tsp / 3 g / 0.11 ozdry · Mix into the almond coating.
Black pepperA pinchground · Mix into the almond coating.
Garlic powder½ tsp / 2 g / 0.05 ozground · Use half in the almond coating and half in the sauce.
Refined canola oilabout ½ cup / 108 g / 117 mLas purchased · Use a refined oil suitable for frying. · Reserve some of the measured oil for small top-ups between batches · do not add unmeasured oil.
Regular mayonnaiseabout ¼ cup / 60 g / 2.12 ozready to eat · Choose a no-added-sugar product. · Check the label for egg, soy and other allergens.	Mix mayonnaise, lemon juice and the other half of the garlic powder in a clean bowl. Cover and chill until serving.
Lemon juicejuice of about ⅝ lemon / 30 g / 29 mLraw, unsweetened · Mix into the mayonnaise dipping sauce.
Garlic powder½ tsp / 2 g / 0.05 ozground · Use half in the almond coating and half in the sauce.
Lemon wedgesabout 1 lemon / 60 g / 2.12 ozwashed, cut for serving · Serve alongside the calamari. · The estimate conservatively counts the full listed wedge weight as edible lemon flesh.

For a shared table

Serve the calamari for everyone. Offer fries, bread or pasta in separate dishes so each person can build their own plate. Keep dipping sauces on the side; base nutrition includes the measured lemon-garlic mayonnaise.

Nutrition

per serving (1/4 of prepared batch)

Calories: 663 kcal
Protein: 34 g
Fat: 54 g
Carbs: 13 g
Fiber: 4 g
Net carbs: 10 g

Vitamins & mineralsCopper 387% DV · Cholesterol 150% DV · Selenium 148% DV

Copper: 3.5 mg387% DV
Cholesterol: 449 mg150% DV
Selenium: 82 mcg148% DV
Vitamin B12: 2.3 mcg97% DV
Vitamin E: 14 mg90% DV
Riboflavin (B2): 1 mg80% DV
Total fat: 54 g69% DV
Phosphorus: 525 mg42% DV
Vitamin K: 44 mcg37% DV
Zinc: 3.6 mg32% DV
Choline: 167 mg30% DV
Magnesium: 125 mg30% DV
Niacin (B3): 4.6 mg29% DV
Saturated fat: 5.7 g28% DV
Manganese: 0.6 mg27% DV
Pantothenic acid (B5): 1.2 mg25% DV
Sodium: 480 mg21% DV
Vitamin C: 19 mg21% DV
Iron: 2.5 mg14% DV
Potassium: 654 mg14% DV
Vitamin B6: 0.2 mg11% DV
Calcium: 133 mg10% DV
Thiamin (B1): 0.1 mg8% DV
Folate: 29 mcg DFE7% DV
Vitamin A: 40 mcg RAE4% DV
Vitamin D: 0.3 mcg1% DV

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Keto fried calamari

Cooking flowKeto fried calamari

For a shared table

Nutrition

Vitamins & mineralsCopper 387% DV · Cholesterol 150% DV · Selenium 148% DV