Spicy Jalapeno Calamari with Habanero Dip
- 1lb. fresh or frozen calamari
- 1 1/2 cups Pork Panko
- 1 egg
- 1 cup arrowroot flour
- 1 cup almond flour
- 1 tbsp. black pepper
- 1 tbsp. garlic powder
- 1 tbsp. cayenne
- 1 tbsp. smoked paprika
- 1 1/2 tbsp. Lawry’s salt
- 2 cloves fresh garlic, minced
- 1/2 cup mayo
- 1 clove garlic, minced
- 2 tbsp. butter, melted
- 1/4 habanero pepper, diced
- 1/2 lemon, juiced
- Marie Sharp's 'Beware Habanero Pepper
Recipe courtesy of our friend: @keto.wright
Mix together Pork Panko, arrowroot & almond flour, black pepper, cayenne, garlic powder, smoked paprika, minced garlic, and Lawry's salt in a bowl.
Dip calamari in egg wash, and then generously toss calamari in Pork Panko mixture. If you’re using fresh squid, clean and cut the squid into ¾ inch rings.
Heat up your oil in a large pot to medium and fry your calamari for about 3-4 minutes.
To make the sauce combine mayo, melted butter, minced garlic, diced habaneros, lemon juice, and Marie Sharp's ‘Beware Habanero’ sauce. Adjust as needed.
Plate up your crispy calamari, serve with spicy sauce and enjoy!