Gluten-Free Calamari with Rice Flour Coating

Ingredients

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• 1.5 lbs calamari rings and tentacles, cleaned
• 1 cup rice flour Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp paprika Shop
• 2 large eggs, beaten
• 3 tbsp olive oil, plus more for frying
• 1 lemon, cut into wedges

Instructions

1. 1 Prepare the calamari by patting the rings and tentacles thoroughly dry with paper towels; this is crucial for achieving a crispy coating. In a shallow bowl, whisk together the rice flour, salt, black pepper, and paprika until well combined. In a second shallow bowl, beat the eggs until they are frothy and uniform in color.
2. 2 Working in batches, dredge each piece of calamari first in the beaten eggs, ensuring it's fully coated, then transfer it to the rice flour mixture. Gently toss the calamari in the rice flour until each piece is evenly dusted, pressing lightly to help the coating adhere. Set the coated calamari aside on a clean plate or wire rack.
3. 3 Heat about 1 inch of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers and reaches approximately 350°F (175°C). Carefully add the coated calamari to the hot oil in a single layer, being careful not to overcrowd the pan, which can lower the oil temperature and result in soggy calamari. Fry in batches for about 2-3 minutes per side, until the coating is a deep golden brown and the calamari is cooked through and tender.
4. 4 Using a slotted spoon or spider strainer, remove the fried calamari from the hot oil and transfer it to a plate lined with paper towels to drain any excess grease. Repeat this frying process with the remaining calamari, ensuring the oil returns to the correct temperature between batches for optimal crispiness. The entire frying process should take approximately 15-20 minutes in total, depending on the size of your batches.
5. 5 Once all the calamari is fried and drained, arrange it on a serving platter. Serve immediately with fresh lemon wedges for squeezing over the top, allowing the bright citrus to cut through the richness of the fried coating. This dish is best enjoyed hot, straight from the pan, for maximum crispiness.

Nutrition (per serving)

Tips & Notes

• Pat the calamari very dry, as step 1 says. Wet squid makes the rice flour coating gummy.
• Fry the calamari for only 1-2 minutes per batch. Overcooked squid turns rubbery.
• Keep the oil near 350°F and fry in small batches so the temperature doesn't drop.

Common questions