Recipe details
Snacks & Appetizers
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Coconut Calamari
30min
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
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.
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.
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.
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.
Set up the breading station
Arrange your breading station in this order: calamari, batter, coconut coating, clean plate.
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.
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.
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.
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.
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.
Keep warm
Hold fried calamari in a 200°F oven while cooking remaining batches. Do not cover, as this will make the coating soggy.
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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