Gluten-Free Fried Calamari with Dill Tartar Sauce
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!
Ingredients
Instructions
- 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 make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
Gluten-Free Fried Calamari with Dill Tartar Sauce
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!
Ingredients
Instructions
- 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 make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
I like millet as a side dish, but had never heard of millet flour before. I’ll have to give it a try as I REALLy miss calamari. Thanks for sharing!
I hear you Dave!! I hope you enjoy the recipe. Totally have my mom to thank for millet flour. It gets everything really deeply browned and crispy. Enjoy!