Salt and pepper squid

Salt and pepper squid

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2-4

I never normally feel left out simply because I can’t eat gluten, but when I see squid on the menu in restaurants, this soon changes, as I long to eat it. This gluten-free version has made my life complete!

Ingredients

Quantity Ingredient
350g cleaned squid tubes
40g cornflour
40g gluten-free flour
50g lucy bee coconut oil
himalayan salt
ground black pepper
lemon wedges, to serve
or see method for ingredients, to serve

Method

  1. Cut the squid into thin strips. Mix the flours together in a bowl with 5g salt and 10g pepper, then dip the squid into the flour and give it a light shake to remove any excess.
  2. Heat the coconut oil in a heavy-based frying pan. When hot (test by dropping a small piece of bread into the oil; it should sizzle), add the squid to the pan and fry for 2–3 minutes, then turn and cook for a further couple of minutes on the other side.
  3. Transfer to a plate lined with kitchen paper, season with salt and pepper and serve immediately, with lemon juice squeezed over or with the Chilli Dipping Sauce.
Tags:
coconut oil
healthy
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