Crispy Coconut Calamari

Instructions

1. 1

   Clean and pat dry the calamari rings thoroughly with paper towels. This is crucial for achieving crispy results.

2. 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. 3

   Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.

4. 4

   Working in batches, dredge calamari rings first in the seasoned flour mixture, shaking off excess.

5. 5

   Dip floured rings into the egg-coconut milk mixture, allowing excess to drip off.

6. 6

   Roll thoroughly in the coconut-panko mixture, pressing gently to ensure coating adheres well.

7. 7

   Carefully lower coated calamari into hot oil, frying for 2-3 minutes until golden brown and crispy. Don't overcrowd the pot.

8. 8

   Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt while still hot.

9. 9

   Serve hot with lime wedges and your favorite dipping sauce, such as sweet chili sauce or garlic aioli.