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Crispy Squid Rings


· 2-3 squid tubes, sliced into evenly thick rings (1-2 cm)

· 2 eggs whisked

· ¼ cup plus up to 2 tablespoons more of cooking fat (coconut oil or extra-virgin olive oil)

Dry Ingredients:

· ¾ cup cassava or tapicoa flour

· ¼ cup coconut flour

· 2 teaspoon fine sea salt

· 1 teaspoon paprika

· 1 teaspoon onion powder

· ¼ teaspoon black pepper


1. In a large bowl, combine all of the dry ingredients

2. In a small bowl, whisk the eggs

3. Dredge the squid rings in the egg, allow any excess to drip off, then coat completely in the dry mixture

4. Heat up a heavy skillet over medium-high heat and add your cooking fat

5. Once the pan is hot, cook squid rings in batches – on one side until golden brown and crisp, then the other side (don't cook for too long, as they can become quite rubbery if overcooked!)

6. Add more cooking fat if necessary, and adjust heat up or down for even browning

7. Once the squid is cooked, you can transfer to a wire rack or a baking sheet with paper towel to drain any excess oil

8. Serve with some home-made dip, or as your protein source on the side of some veggies

Leftovers can be stored in the fridge for up to three days, but these are definitely best straight off the pan!

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