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.
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.
