Fried Hazelnut-Crusted Calamari with Spicy Tomato Sauce
12.9g
Net Carbs
28.5g
Protein
32.5g
Fat
5.8g
Fiber
461
Calories
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 1/3 cups canned tomato sauce
- 1 cup chopped hazelnuts
- 2/3 cup Atkins Soy-Free Flour Mix
- 1/4 teaspoon cayenne chili powder
- 1 pound mixed species squid
- 2 cups peanut oil
- 1/8 teaspoon salt
- 1 small lemon (58g)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix, you will need 2/3 cup.
- Use 2 cups refined peanut oil for frying in this recipe.
- For sauce: In a large skillet, heat olive oil over medium heat. Add parsley and red pepper flakes and sauté for 1 minute. Add tomato sauce and bring to a simmer. Cook, stirring occasionally, for 5 minutes (sauce may be made up to two days in advance).
- In a food processor, process hazelnuts, flour mix and cayenne until nuts are finely ground, about 1 minute. Transfer to a shallow bowl. Dredge calamari in mixture, tapping to remove any excess, and set aside.
- Heat oil in a deep sauce pot until temperature reaches 375°F. Fry calamari in batches, 30 seconds per batch, until firm and light golden. Transfer to a paper-towel-lined plate to drain. Sprinkle with salt and serve with sauce and lemon wedges.
