Lectin Free Fried Calamari

Crispy fried calamari bathed in egg, dredged in cassava flour, salt and pepper then deep fried in pure olive oil and served with a lemon squeeze and cocktail sauce.

Lectin Free Gourmet Fried Calamari

Calamari, those cute little squids you get deep fried to a tender crisp and served with lemon cocktail sauce, seems like something you can only get right in a great restaurant. And lectin free? Forget about it! But this little appetizer is so easy to make, and with a couple of simple swaps, it's now lectin free.


To get calamari right, you need to understand the process for deep frying. Egg bath, dredge, drop. Oh, did you think it was going to be more complicated than that? Not for this recipe. It's so easy and it tastes amazing. So let's get to making it.


The Recipe


Lectin Free Gourmet Fried Squid

1/4 Lb Wild Caught Calamari Tentacles and Tubes

1 Pastured or Omega-3 Egg

1/4 C Cassava Flour

1/2 t Salt

1/2 t Pepper


Homemade Cocktail Sauce

4 Roma Tomatoes (peeled and seeds removed)

1 T Horseradish

1 t Apple Cider Vinegar

1/8 t Salt

3-4 Pure Stevia Drops


Instructions: Preheat your deep fat fryer to 300 degrees. Make sure it's filled with pure olive oil, (not extra virgin).


First make the cocktail sauce. After peeling the roma tomatoes and removing the seeds, chop the tomatoes very finely. In a small saucepan, add chopped tomatoes, horseradish, vinegar, and salt. Heat to a boil then reduce to a simmer and cook for 5 minutes. Stir constantly. Turn off heat and add stevia drops to taste.


Next make the calamari. In a plastic zipper bag, place flour, salt and pepper and shake until well mixed. In a small bowl, whip up the egg. Drop calamari in the egg bath and mix around with your fingers. Lift the calamari out of the egg bath and drop into the plastic bag. Shake until all the pieces are coated well.


Place the coated calamari in the fry basket. Drop the calamari in hot oil for only 30 seconds. It cooks very fast! Too long, and the squid can get rubbery.


Drain the calamari and plate it with micro greens, a lemon wedge and a cocktail sauce swoosh.


This makes a great appetizer or a light meal. Enjoy!


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