Ingredients

The following ingredients have 4 Servings
  • 2 strips applewood smoked bacon
  • 12 squid, (cleaned)
  • 3 tablespoons gluten-free all-purpose flour
  • 1 tablespoon corn meal
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper ((or more if more heat is desired))
  • lemon wedges for drizzling and garnish

Instruction

  • Cook the bacon. Add a layer of paper towels to 2 plates and set them aside. Add the bacon to a large sauté pan, over medium heat, and cook until it's crispy, about 4 minutes per side. Let the bacon strips drain on 1 of the towel-lined plates. (Leave the bacon fat in the pan!)
  • Prepare the squid. Pat the squid dry with a paper towel and cut them into approximately 1 to 2 inch rings. Set aside.
  • Make the coating. In medium-sized mixing bowl, add the flour, corn meal, salt, garlic powder, onion powder and cayenne pepper. Mix to blend and then add the calamari rings. Use your hands to toss them into the flour mixture, being sure they are all very well coated.
  • Fry. Then turn the heat to high under the same sauté pan with the bacon fat. Once it’s very hot, carefully add coated squid in a single layer. Fry, tossing frequently, until the squid is opaque and cooked through, about 2 to 3 minutes. Use a slotted spoon to remove the fried calamari from the pan and add it to the 2nd towel-lined plate. Let it drain for a couple of minutes. Then crumble the bacon and add both the fried calamari and bacon to a bowl and toss.
  • Serve warm, with a few lemon wedges to drizzle over them.