Skip to main content

Gluten-free Crispy Fried Calamari with Spicy Marinara

I think or rather I know I had an off day so things didn't go as smooth as I would've liked but it wasn't bad. I do recommend this recipe. I didn't make the spicy marinara, I used cocktail sauce and lemon juice (this was a last minute decision)

Gluten-free Crispy Fried Calamari with Spicy Marinara

15 Minutes
10 Minutes
6 Servings
  • 3 Tablespoons Olive Oil
  • 3 cloves Garlic, Thinly Sliced
  • 1/2 teaspoon Red Pepper Flakes, Or More To Taste
  • 15 whole Peeled Tomatoes
  • 1-1/4 cup Sweet White Rice Flour
  • 1 teaspoon Kosher Salt
  • 1-3/4 cup Gluten Free Beer (seltzer water)
  • Oil, For Frying (sunflower or olive oil)
  • 3/4 pounds Small Squid, Cleaned, Bodies Cut Into 1/2-inch Thick Rings
  • 3 Tablespoons Cornstarch
  • Lemon Wedges, To Serve
For the spicy marinara dipping sauce, in a medium pot over medium heat, add olive oil, garlic and red pepper flakes. Toast for 2–3 minutes until garlic is golden. Add tomatoes and simmer for another 5 minutes. 

Transfer the contents to a blender and puree on high. Put sauce back into the pot and simmer on low heat until sauce thickens slightly. Set aside. 

For the calamari, in a medium mixing bowl, whisk together rice flour, kosher salt and beer until smooth. Set aside. 

In a large pot fitted with a thermometer, heat oil over medium heat. 

While oil is heating, pat squid dry with a paper towel and toss squid with cornstarch in a medium bowl. Add squid rings and tentacles to the batter.

When oil reaches between 350-375ºF, carefully add about 8 pieces of batter-coated squid to the pot. Stir carefully with a slotted spoon until golden and crispy, about 1 to 1 1/2 minutes. Transfer to a paper-towel-lined sheet pan and continue to fry in batches. 

When squid is done, pile on a serving platter and serve with warm spicy marinara for dipping and a few lemon wedges on the side.


Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!

Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Homemade GF "Cheddar Bay Biscuits"

I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:

Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives  I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…