This is a gluten-free version of classic fried calamari. I used millet flour because I think it makes fried foods extra crispy. If you wanted something a little bit milder in flavor, rice flour would work too. If you're not gluten-free at all, feel free to substitute regular flour!
- 1/4 cup yellow cornmeal
- 1/4 cup millet flour
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 egg, beaten
- 1/2 pound squid (calamari), sliced into rings
- 2-3 cups vegetable oil
- Dill Tartar Sauce (recipe follows)
- Combine the cornmeal, flour, salt and paprika in a Ziplock bag. Shake it to combine.
- Beat the egg and 1 tablespoon of water in a small bowl. Add the calamari and toss until coated. Shake off the excess egg and add the calamari rings to the bag. Seal and shake until they are covered in the flour mixture.
- Meanwhile, in a medium cast iron skillet or heavy-bottomed pan with deep sides, pour in enough oil to come up 1/2 inch on the sides. Get the oil hot over high heat. Test one piece of calamari to see if the oil is hot enough–it should sizzle immediately and become golden brown in less than 1 minute. Add the rest of the calamari in one layer (you may need to do this in two batches). Using tongs, flip the calamari when golden brown, about 30 seconds, and cook on the other side for another 30 seconds. Remove to a plate lined with paper towels.
- Allow to drain until cool enough to touch. Transfer to a bowl, or create a cone our of parchment paper. Taste for seasoning and sprinkle with salt or squeeze with lemon juice. Serve with Dill Tartar Sauce (recipe follows).
If you like your tartar sauce sweet, this is not the recipe for you. Sweet relish is used in classic tartar sauces–and sweet relish is not my fave. Instead, I’ve ramped up the pickles in my recipe and added dill to bring home that fresh, herby flavor.
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped dill pickle
- 1 tablespoon capers, drained and chopped
- 1 tablespoon finely chopped dill
- 2 teaspoons finely chopped shallot or onion
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- In a small bowl, stir together all the ingredients. Taste for seasoning. Tartar sauce can keep for up to a week in the fridge. Serve alongside fried calamari!