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A plate of gluten free calamari with dishes of ancho chile mayo and lime salt on the side.

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

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.