Keto Salt & Pepper Squid
OH yes! Salt and Pepper squid is the bomb and this recipe works so well!
Servings: 4 serves
Calories: 119kcal
Ingredients
- 400 g squid tubes about 2 large
- 1 egg
- 3 tbsp whey protein isolate WPI
- 3 tbsp baking powder
- 2 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp Himalayan salt
- ½ tsp white pepper ground
- ½ tsp black pepper ground
- 1 tsp pink peppercorns ground
- 400 g coconut oil for frying
To serve
- ½ baby cos lettuce
- lemon wedges
- tartare sauce
- seaweed salad available from sushi bars or fish markets
Instructions
- Slit open one side of the squid tubes and gently score the insides with the tip of the knife in a diamond pattern, being careful to not slice all the way through.
- Cut scored tubes into large 2 - 4cm strips.
- Pat the squid dry with paper towel to remove any excess moisture.
- Combine WPI, egg, baking powder and sea salt in a large bowl with ½ cup of water and reserve.
- In a separate bowl combine paprika, Himalayan salt, white and black pepper, and pink peppercorns.
- Heat coconut oil in a medium sized saucepan over high heat until a temperature of 180 ̊C is reached.
- Quickly dip pieces of squid into batter, sprinkle with seasoning salt, and gently lower into hot oil.
- Work in batches, removing each piece of squid after a minute or so when batter has gone lightly golden brown.
- Place cooked squid on paper towel. Repeat until all squid is cooked.
- Season with remaining seasoning.
- Serve with lettuce, lemon wedges, tartare and seaweed salad.
Notes
Salt and pepper squid is also fabulous served cold in salads.
If you like it a little spicy use some chilli powder, chilli flakes, or ground Sichuan peppers
Nutrition
Serving: 1serve | Calories: 119kcal | Carbohydrates: 4g | Protein: 17g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 273mg | Sodium: 1812mg | Potassium: 1181mg | Fiber: 0g | Sugar: 0g | Vitamin A: 340IU | Vitamin C: 4.7mg | Calcium: 428mg | Iron: 1.7mg | Net Carbs: 4g