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Coconut Calamari

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30min

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1 servings

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This Coconut Calamari transforms the classic fried seafood appetizer with a tropical twist. Tender squid rings are coated in a light coconut batter, then rolled in crispy coconut flakes before being fried to golden perfection. The result is a delightful contrast of textures, crispy exterior giving way to tender calamari, with a subtle sweetness that complements the seafood's natural flavor. Served with a zesty dipping sauce, this elevated version of calamari offers an unexpected but delicious variation on the traditional favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
16 g
24 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Fish

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the calamari

If using whole squid, clean thoroughly by removing the head, internal organs, and cartilage. Pull off the purple skin. Cut the body into 1/2-inch rings. If using tentacles, leave them whole or cut into manageable pieces. Pat completely dry with paper towels.

2
Season the calamari

In a bowl, season calamari rings with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit for 5 minutes.

3
Prepare the batter

In a medium bowl, whisk together flour, cornstarch, remaining salt, and pepper. In a separate bowl, whisk together eggs and coconut milk. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. The batter should be the consistency of pancake batter.

4
Prepare the coconut coating

Place shredded coconut in a shallow dish. For extra crispiness, lightly toast half the coconut in a dry pan until golden. Mix toasted and untoasted coconut together.

5
Set up the breading station

Arrange your breading station in this order: calamari, batter, coconut coating, clean plate.

6
Prepare for frying

In a large, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer to monitor temperature. Line a plate with paper towels for draining.

7
Coat the calamari

Dip each calamari piece into the batter, allowing excess to drip off. Roll in the shredded coconut, pressing gently to adhere. Place on clean plate.

8
Fry the calamari

Working in small batches, carefully lower coated calamari into hot oil. Fry for 1-2 minutes until golden brown and crispy. Do not overcrowd the pot as this will lower the oil temperature. Calamari cooks very quickly; overcooking will make it tough.

9
Drain and season

Remove calamari with a slotted spoon and transfer to paper towel-lined plate. Immediately sprinkle with a pinch of salt while hot.

10
Prepare the dipping sauce

Mince the garlic cloves. Cut the limes and squeeze to extract juice. Finely chop the cilantro. In a small bowl, combine chili sauce, lime juice, minced garlic, and half the cilantro. Mix well and adjust seasoning to taste.

11
Keep warm

Hold fried calamari in a 200°F oven while cooking remaining batches. Do not cover, as this will make the coating soggy.

12
Garnish and serve

Transfer coconut calamari to a serving platter. Garnish with remaining chopped cilantro and lime wedges. Serve immediately with the dipping sauce.

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