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Gluten Free Calamari with Ancho Chile Mayo
This gluten free calamari is made with cornmeal and masa harina, ingredients I already have for cornbread and corn tortillas. Serve this popular appetizer on its' own or as part of almost any menu.
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Course:
Appetizer
Cuisine:
Greek, Italian, Mediterranean, Mexican
Keyword:
calamari with ancho chile mayo, gluten free calamari
Author:
Cinde Little
Ingredients
CALAMARI
▢
4
frozen squid tubes,
thawed, sliced into ½” rings
▢
½
cup
milk
▢
½
cup
corn flour
▢
½
cup
masa harina
▢
oil for deep-frying
COCONUT
▢
¼
cup
shredded coconut
LIME SALT
▢
2
tablespoon
sea salt
▢
1
lime
zest only
ANCHO CHILE MAYO
▢
½
cup
mayonnaise
▢
1
tablespoon
lime juice
▢
½
teaspoon
ancho chile powder
▢
salt to taste
▢
GARNISH – lime wedges
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Instructions
CALAMARI
Place squid rings in a shallow bowl and pour milk on top. Cover and refrigerate for 3 hours.
In another shallow bowl combine flours and set aside.
COCONUT
Toast coconut in 350°F oven for 5 minutes. Set aside.
LIME SALT
In a small serving dish combine salt and lime. Set aside.
ANCHO CHILE MAYO
Combine all ingredients in a bowl. Transfer to small dish for dipping. Set aside.
FRYING
Heat oil in deep-fryer or wok to 350°F. Line a plate with paper towel.
Remove the squid from the milk and place it in the bowl with the flours. Toss until evenly coated. Shake off excess flour.
Carefully slide squid into the oil in small batches so it is submerged. Cook for 3-4 minutes until golden. Gently transfer to a plate.
Allow oil to come back up to 350°F before cooking the next batch. Repeat until all the calamari is cooked. Transfer to a serving platter and garnish.
FINISHING
Sprinkle with lime salt and coconut. Serve Ancho Chile Mayo and additional Lime Salt on the side.