In the heart of a quaint seaside village, where the ocean whispers secrets to the shore and the air is tinged with salt and freedom, I discovered a culinary treasure that would forever change my keto journey: the Completely Keto Deep Fried Coconut Squid.
This story begins on a day when the sky was a canvas of brilliant blues and the sun’s golden embrace promised an adventure. I was strolling along the beach, my thoughts ebbing and flowing with the tide, when I stumbled upon a small, weather-beaten shack perched at the edge of the water. It was here, in this unassuming haven of gastronomy, that I met an old fisherman named Captain Elias, whose hands told tales of the sea and whose eyes sparkled with the wisdom of the waves.
Captain Elias, with a hearty laugh and a welcoming gesture, invited me into his humble abode. Amidst the nautical trinkets and the scent of the ocean breeze, he shared his prized creation: Deep Fried Coconut Squid. The dish was a masterpiece, each bite a celebration of the sea’s bounty and the artistry of a life spent in harmony with the tides.
Captivated by the dish and driven by my passion for keto cooking, I knew I had to recreate this marvel in my own kitchen, infusing it with the essence of the sea and the purity of the keto lifestyle. I began with the freshest squid, each piece a testament to the ocean’s generosity. The squid was tender and succulent, a blank canvas awaiting the magic of transformation.
In my kitchen, where the memories of the seaside still lingered, I set out to craft the coating. Almond flour, light and nutty, mixed with a whisper of dried basil, became the base of the breading. A pinch of Pink Himalayan Salt and a crack of black pepper were all it took to evoke the bracing sprays of the ocean.
But it was the coconut oil, with its subtle sweetness and tropical allure, that truly set the dish apart. As the squid sizzled in the hot oil, the kitchen filled with an aroma that transcended time and place, transporting me back to that sunlit shack and the company of Captain Elias.
The final creation, my Completely Keto Deep Fried Coconut Squid, was more than just a meal; it was a journey across the waves, a dance of flavors and textures, and a nod to the simple yet profound pleasures of the sea. It was a dish that celebrated the meeting of land and ocean, of tradition and innovation, and of a moment that turned an ordinary day into a treasure trove of culinary discovery.
And so, the story of the Completely Keto Deep Fried Coconut Squid is not just a tale of ingredients and recipes. It’s a narrative of the sea’s timeless rhythm, of a chance encounter with a wise old fisherman, and of the magic that happens when the bounty of the ocean meets the warmth of a sun-drenched kitchen, where every dish is a voyage into the heart of flavor and the soul of keto cooking.
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
