Ingredients
- coconut oil for frying
- 1 tsp dried basil
- 1/3 cup almond flour
- 14 oz prepared squid
- Pink Himalayan Salt
- black pepper
Instructions
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Rinse the squid well under running cold water.
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Use a sharp knife to slice the squid into ring shapes and leave the tentacles whole.
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Heat up the coconut oil fully in a large skillet.
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Season the almond flour with salt, pepper and the basil.
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Coat the squid in the flour until it is coated and shake off the extra flour.
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Fry in batches for about 3 minutes until golden brown. Put on paper towels when done.
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Serves well with garlic mayo.
Recipe Notes
