Crispy Fried Calamari
Prep time
Cook time
Total time
This crispy fried calamari uses an unusual flour for its coating. Singoda flour is made from dried and ground water chestnuts.
Serves: 1-2
  • 1 egg
  • splash coconut milk
  • ½ cup Singoda flour
  • 2 tablespoon flaxseed (not essential I added for extra crunch)
  • lemon zest
  • seasoning
  • 1 v large squid  - gutted, cleaned and sliced into rings
  • Coconut oil
  • To serve: parsley and lemon wedges
  1. Pre-heat a griddle pan with coconut oil (or a frying pan).
  2. Beat the egg (you may need a little coconut milk to make it go further) and add seasoning.
  3. Sprinkle the flour and flax on a large plate add lemon zest and seasoning.
  4. Dip the squid in the egg mix then into the plate of flour.
  5. Cook on a hot griddle pan, turning whilst cooking to avoid burning. When flour is browned squid is done. Don't over cook the squid or it will taste rubbery.
  6. Serve with fresh parsley and a squeeze of fresh lemon juice.
Recipe by Natural Kitchen Adventures at