Snack
Salt and pepper squid
Almond flour instead of cornstarch, which browns faster and tastes better but will not take a second frying — so this has to go from pan to plate immediately.
2gnet carbs
16gfat
19gprotein
230kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Squid14 oz
- Almond flour1¾ oz
- Neutral oil2½ tbsp
- Scallion4
- Sichuan peppercornsa teaspoon, toasted and ground
- White peppera good pinch
- Red chileone, sliced
- Sea saltflaky
Method
6 steps · 25 minutes
- Score the squid inside in a fine diamond and cut it into pieces about 1 1/2 inch across.
- Dry it as thoroughly as you can manage, then dry it again. Wet squid in hot oil spits hard and the coating slides off.
- Toast and grind the Sichuan pepper yourself. The pre-ground kind has no numbing quality left at all.
- Toss the squid in the almonds and pepper mix and shake the excess off. A thick coating goes soggy rather than crisp.
- Shallow-fry in one layer for 90 seconds, turning once. Almond coating burns well before a cornstarch one would.
- Onto a rack rather than paper, salt immediately, and eat within two minutes. It does not hold.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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