Making gluten free breaded calamari at home is inexpensive and easy using frozen squid tubes. As you read more labels gluten free cooks often lean into cooking with whole foods. That includes options for breading food. I served this Mexican inspired calamari with ancho chile mayo but the crunchy breading will also work on fish, chicken and pork. Everyone will love it!
I took this as a first course to a Mexican themed Gourmet Dinner Club meal. You can serve it as an appetizer anytime or create a menu from these 23 Cinco De Mayo recipes.
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Ingredients
If you haven't cooked squid before it's definitely worth trying. Getting some into your freezer is the first step.
- Frozen squid tubes - Sold in the freezer section is many grocery stores.
- Milk - This tenderizes the squid.
- Corn flour & masa harina - A nice combination and another way to use these two ingredients. Check out this post to learn more about Corn Flour, Cornmeal and Masa Harina.
- Shredded coconut & lime - For the Mexican twist!
- Mayonnaise & ancho chile powder - For an easy, not too spicy dipping sauce.
See recipe card for complete ingredient list and exact amounts.
Instructions for Cooking Squid
There are two ways to cook squid; quickly on high heat or low and slow. Deep-frying is a quick method. Pre-soaking the rings in milk before cooking is one way to get tender calamari so don't skip that step.
Substitutions
Do not substitute a gluten free flour blend for either the corn flour or the masa, especially a flour blend that contains a binder (xanthan gum or guar gum). Breading recipes work best with a starch or individual flours like I used here.
Corn flour - If you don't have corn flour you can substitute cornstarch, tapioca starch or sweet rice flour. These are the three I typically use for cooking. As you learn more about different flours you can try them and see how they work.
Masa Harina - Try using corn flour to keep a corn flavour in this calamari recipe but there is no real substitute for this unique ingredient.
Variations
Fried squid is popular in many coastal cultures around the world. Calamari is the Italian word for squid. It does refer to a specific type of squid that is said to be the most tender species of squid. Where I live it's just labelled squid.
Mexican or Latin American - I made this corn breading for my Gourmet Dinner Club night with a Mexican theme.
Greek - For a Greek Dinner Club menu replace the mayo, lime and coconut with tadziki.
Italian - I've had many Italian dishes with unbreaded squid in tomato sauce. For a breaded version to go with an Italian menu simply serve a nice tomato sauce on the side for dipping.
Air Fryer - Cooks who love their air fryers make breaded foods is a slightly different way. If that's you then go for it!
Get The Tools: Wok vs Deep-Fryer
Many gluten free cooks buy a deep fryer after learning that eating out means restaurants need a dedicated fryer to safely serve gluten free fried foods.
I was set up to occasionally deep fry using my flat bottom wok long before I heard about gluten free. The small base with a larger surface area at the top limits the amount of oil needed and provides a large surface area ideal for deep-frying. Get a long-handled wire strainer and a deep frying thermometer and you're set.
I also use my wok to stir-fry, steam food and even boil bagels (in water). So I never considered buying a deep-fryer.
Top Tip
Organize for success! You will be disappointed in restaurants so make up for it with a set up at home. Put in the effort up front. Whether you have a deep fryer, use a wok, or adjust recipes for an Air Fryer, the important part is that you can and will fry foods at home. A good system with conveniently located tools is what makes it easy. Don't dread the process, get organized and say YES when the mood strikes.
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New here? Overwhelmed or frustrated with gluten free? Learn a little bit about gluten free flour with this guide and start cooking GF food everyone wants to eat.
🎉 Exciting news! Adventures in a Gluten Free Kitchen, is a low cost way to learn to cook with help and encouragement from everyday cooks who get it.
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Gluten Free Calamari with Ancho Chile Mayo
Ingredients
CALAMARI
- 4 frozen squid tubes, thawed, sliced into ½” rings
- ½ cup milk
- ½ cup corn flour
- ½ cup masa harina
- oil for deep-frying
COCONUT
- ¼ cup shredded coconut
LIME SALT
- 2 tablespoon sea salt
- 1 lime zest only
ANCHO CHILE MAYO
- ½ cup mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon ancho chile powder
- salt to taste
- GARNISH – lime wedges
Instructions
CALAMARI
- Place squid rings in a shallow bowl and pour milk on top. Cover and refrigerate for 3 hours.
- In another shallow bowl combine flours and set aside.
COCONUT
- Toast coconut in 350°F oven for 5 minutes. Set aside.
LIME SALT
- In a small serving dish combine salt and lime. Set aside.
ANCHO CHILE MAYO
- Combine all ingredients in a bowl. Transfer to small dish for dipping. Set aside.
FRYING
- Heat oil in deep-fryer or wok to 350°F. Line a plate with paper towel.
- Remove the squid from the milk and place it in the bowl with the flours. Toss until evenly coated. Shake off excess flour.
- Carefully slide squid into the oil in small batches so it is submerged. Cook for 3-4 minutes until golden. Gently transfer to a plate.
- Allow oil to come back up to 350°F before cooking the next batch. Repeat until all the calamari is cooked. Transfer to a serving platter and garnish.
FINISHING
- Sprinkle with lime salt and coconut. Serve Ancho Chile Mayo and additional Lime Salt on the side.
Nutrition
More Deep Fried Recipes
Once you're set up to deep fry you might consider making something again the next day, then clean up and not do it for a while.
More Recipes Using Corn Flour & Masa Harina
Once you're got new flours in your kitchen you want ways to use them. Keep looking and find your favourites to keep everything moving.
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