Crispy Coconut Calamari
Ingredients
- • 500 g calamari rings
- • 120 g all-purpose flour
- • 60 g cornstarch
- • 150 g shredded coconut
- • 100 g panko breadcrumbs
- • 2 item eggs
- • 60 ml coconut milk
- • 5 g garlic powder
- • 5 g paprika
- • 2 g cayenne pepper
- • 10 g salt
- • 1 L vegetable oil for frying
- • 2 item lime wedges for serving
Instructions
- 1
Clean and pat dry the calamari rings thoroughly with paper towels. This is crucial for achieving crispy results.
- 2
Set up three dredging stations: In the first bowl, combine flour, cornstarch, garlic powder, paprika, cayenne pepper, and half the salt. In the second bowl, whisk eggs with coconut milk. In the third bowl, mix shredded coconut with panko breadcrumbs and remaining salt.
- 3
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- 4
Working in batches, dredge calamari rings first in the seasoned flour mixture, shaking off excess.
- 5
Dip floured rings into the egg-coconut milk mixture, allowing excess to drip off.
- 6
Roll thoroughly in the coconut-panko mixture, pressing gently to ensure coating adheres well.
- 7
Carefully lower coated calamari into hot oil, frying for 2-3 minutes until golden brown and crispy. Don't overcrowd the pot.
- 8
Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt while still hot.
- 9
Serve hot with lime wedges and your favorite dipping sauce, such as sweet chili sauce or garlic aioli.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This tropical twist on classic calamari combines crispy panko and coconut for an irresistible crunch that'll transport you straight to the beach. Don't be intimidated by frying—just keep your oil at 350°F and work in small batches for perfectly golden results every time."
