Spicy Jalapeno Calamari with Habanero Dip
Ingredients
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- 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
Directions
Step 1
Mix together Pork Panko, arrowroot & almond flour, black pepper, cayenne, garlic powder, smoked paprika, minced garlic, and Lawry's salt in a bowl.
Step 2
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.
Step 3
Heat up your oil in a large pot to medium and fry your calamari for about 3-4 minutes.
Step 4
To make the sauce combine mayo, melted butter, minced garlic, diced habaneros, lemon juice, and Marie Sharp's ‘Beware Habanero’ sauce. Adjust as needed.