Last updated on September 2nd, 2017 at 12:36 pm
Ever since I made the Keto Fried Chicken using whey protein isolate, I’ve been trying out different types of meat and seafood with it. I also have a Keto Tempura recipe that uses it! I love using it because you can literally coat anything with it and it’ll seem like it was coated in flour. I’ve been craving some squid these past few days so I decided to make some Keto Fried Calamari!
In Japan, fish and seafood are mostly sold in their intact forms, meaning that their heads, skin, and tails are still attached. Now, I’m absolutely petrified of squid and octopus heads so this was a huge challenge for me! This was only the second time in my life where I had to cut the squid with its head still attached to it… I’m hoping that I will someday get used to fish and seafood having their heads attached, but for now, it’s still a pretty scary thing for me to do. Anyway, I managed to cut it, sliced the tube and tail into a few slices and cut the tentacles off its head.
If you’re using a fresh squid, I’d just be sure to wash the squid thoroughly after cutting it because there can still be a bit of blood or goo on it.
The secret to frying with protein powder is to coat the ingredient with an egg first. If you don’t do that, then the protein will not stick and you’ll get a huge mess in the oil. I recommend using the NOW brand of Whey Protein Isolate as it’s unflavoured and practically has 0 carbs. As for the frying oil, I used some lard as I always do. Feel free to use whatever type of frying oil you use. Coconut oil and beef tallow are some healthy choices.
I think that Fried Calamari is usually served with a marinara sauce, but in Japan it’s pretty typical to serve it with some lemon slices and dip it in mayonnaise. This has become my favourite way to eat it. Plus, it’s lower in carbs than using a tomato sauce or ketchup.
Keto Fried Calamari
- If you have squid tubes, go ahead and slice them up. If you're using fresh squids, carefully remove the head and its insides. Cut the tentacles off. Wash the body thoroughly and slice the squid into 1cm slices.
- Pat dry the squids. (If you don't you risk having some water explode in the hot oil)
- In a bowl, combine the sliced squids, paprika powder, salt, black pepper and cayenne pepper. Mix everything together and crack the egg inside. Mix until combined.
- Preheat the oil to 140-150C/285F-300F.
- Dip each squid slice into the protein powder and make sure all sides are coated properly. Once coated, add it to the hot oil and fry 30-60 seconds until nice and crispy. Transfer the squid to some parchment paper to absorb the excess oil.
- Serve with some lemon juice and mayonnaise or some marinara sauce!
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