Crispy Battered Fried Calamari (Gluten Free)
Perfectly golden and crispy fried calamari with a gluten free batter. You never have to go without the things you love any more!
Equipment
- 1 Dutch oven, saucepan, or fryer
Ingredients
- ¼ cup almond flour gf
- ¼ cup tapioca starch gf
- ⅛ cup brown rice flour gf
- ⅛ cup white rice flour gf
- ⅜ teaspoon Kosher salt
- ½ teaspoon garlic powder gf
- ¼ teaspoon paprika gf
- ½ cup plus 1 tbsp sparkling water or gluten-free beer
- 1½-2 lbs. calamari, rinsed and dried, cut into 1 1/2" x 1/2" strips
- Cornstarch or potato starch, to coat gf
- ⅜-½ teaspoon Kosher salt or ¼ teaspoon fine salt
- 1-2 quarts vegetable oil, for frying
Instructions
- Stir together in a small bowl, the almond flour, tapioca, rice flours, 3/8 teaspoon salt, garlic powder, and paprika.
- Just before frying, while the oil is heating, with remaining salt, salt the calamari pieces. Coat well in cornstarch or potato starch.
- Whisk the sparkling water or gluten free beer into the flour mixture.
- When the oil is heated to 365-375° F, dip 1/3 of the coated calamari pieces in the batter. Shake off the excess. Fry until golden brown, turning to brown both sides. Remove to a wire rack over a sheet pan lined with paper towels. Keep warm in a 200-degree oven.
- Continue to fry the remaining calamari in batches, adjusting the range to keep the oil at 365-375° F. Remove each batch when finished to the wire rack and to the oven to stay hot.
- Enjoy with oven fries and balsamic vinegar (in place of malt vinegar) for gluten free.
Notes
I like to serve fried calamari with a good aged balsamic vinegar, since malt vinegar is very high in gluten. I happen to love the taste of malt vinegar, so balsamic is a second best for me. You can also serve this with tartar sauce, cocktail sauce or aioli.