Indulge in the irresistible flavors of our Keto Fried Calamari, a delectable appetizer that combines tender squid with a keto-friendly batter, deep-fried to crispy perfection.
This easy-to-make, low-carb, and keto-friendly recipe will have you savoring every bite guilt-free, making it the perfect addition to your seafood recipe collection!
What is Keto Fried Calamari?
Keto Fried Calamari is a classic calamari dish made with keto, low-carb, and gluten-free ingredients.
It serves as a perfect appetizer or can even be enjoyed as a main dish.
Plus, it’s incredibly easy to prepare and boasts just 4 net carbs per serving, making it a guilt-free delight.
What does keto calamari taste like?
Keto calamari offers a delightful contrast in textures with its crispy deep-fried coating on the outside and tender squid on the inside.
The accompanying dipping sauce provides a creamy, spicy kick with hints of savory flavors, enhancing the overall taste experience.
What ingredients do I need to make calamari?
- Squid – frozen pre-sliced squid or calamari rings is the easiest way to make this recipe. Can also use whole cleaned squid with beak and cuttlebone removed.
- Heavy Cream – heavy cream or heavy whipping cream.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with white wine for this recipe.
- Oil – preferred vegetable oil for deep frying.
- Almond Flour –
- Parmesan Cheese – grated in a bottle.
- Garlic Powder –
- Cayenne Pepper – ground in a bottle.
- White Pepper – ground in a bottle.
- Black Pepper – ground.
- Eggs – beaten.
- Sparkling Water – unflavored carbonated sparkling water.
- Mayo – Japanese Kewpie mayo preferred but standard mayo will work.
- Sriracha – Asian style chili sauce, can be found at grocery stores.
- Worcestershire Sauce – sauce base from the UK packed in a bottle. Found in grocery stores.
What are the instructions to make calamari?
Start by soaking the squid rings in a mixture of heavy cream, sake, or white wine for 20 minutes to tenderize and remove any fishiness.
Next, prepare the dipping sauce by mixing mayo, Sriracha, and Worcestershire sauce in a bowl.
Create the keto low-carb beer batter by combining almond flour, grated Parmesan cheese, garlic powder, cayenne powder, white pepper, black pepper, eggs, and sparkling water in another bowl.
After marinating, remove the squid rings, pat them dry with a paper towel, and dip them in the batter.
Deep fry the squid rings until they turn golden brown, which should take about 30-40 seconds per side.
Place the fried calamari on a drying rack briefly to remove excess oil, and serve them with the dipping sauce.
For an extra burst of flavor, consider adding a wedge of lemon or a drizzle of lemon juice.
Expert Cooking Tip – ensure the oil reaches the correct temperature before you start deep-frying to ensure the batter adheres to the squid. Additionally, deep-fry in small batches to maintain a consistent temperature throughout the process.
How to store leftovers?
To store leftovers, place them in an airtight container in the fridge, where they’ll stay fresh for 4-6 days.
For reheating, use an air fryer or oven at 350°F for 4-6 minutes to maintain their texture. While a microwave can be used, it may result in a slightly soggy texture.
What is the nutrition information for this keto calamari recipe?
- 441 Calories
- 7g Carbohydrates
- 3g Fiber
- 26g Protein
- 32g Fat
- 302mg Cholesterol
- 328mg Sodium
- 318mg Potassium
- 157mg Calcium
- 2mg Iron
- 194ui Vitamin A
- 7mg Vitamin C
Looking for other keto friendly seafood recipes?
Now, let’s get making some Keto Fried Calamari!
- Prepping Time 2M
- Marinating Time 20M
- Deep Fry Time 8M
- Total Time 30M
- Net Carb/Serv ~4g
- Serving 2
Ingredients
Squid
- 1/2 lbs Sliced Squid
- 1/2 Cup Heavy Cream
- 1/2 Cup Japanese Sake (can sub with dry white wine)
- 2 Cups Neutral Deep Frying Oil
Batter
- 1/2 Cup Almond Flour
- 2 tbsp Grated Parmesan Cheese
- 1/2 tsp Garlic Powder
- 1/4 tsp Cayenne Pepper
- 1/4 tsp White Pepper
- 1/4 tsp Black Pepper
- 2 Whole Eggs
- 1/3 Cup Sparkling Water
Sauce
- 1/4 Cup Kewpie Mayo (can sub with regular mayo, but will alter flavor)
- 1/2 tsp Sriracha
- 1/2 tsp Worcestershire Sauce
Directions
1) Gather all the ingredients.
2) Prepare squid(s) as needed and slice them into 1/2 inch pieces as shown below.
3) In a large mixing bowl, combine heavy cream, Japanese sake or white wine and sliced squid. Set aside and marinate for 20 minutes.
4) In the meantime, prepare the sauce by combining Kewpie Mayo, Sriracha, and Worcestershire Sauce in a small mixing bowl.
5) Prepare batter by well combining Almond Flour, grated Parmesan cheese, garlic powder, cayenne powder, white pepper, black pepper, eggs, and Sparkling Water into a large mixing bowl.
6) Once 20 minutes have passed for the squid marination, remove squid from the marinade, dry very well with a paper towel and transfer the squid into the batter mix, mix well ensuring even coat, and set aside.
7) Pour enough cooking oil to cover the squid into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes). Note – it’s very important for the oil to be up to temp, otherwise, the batter will come off.
8) Once up to heat, reduce heat to medium, carefully add coated squid and cook for 30-40 seconds or until golden brown per side. Once done, transfer squid to a drying rack for 1-2 minutes.
9) Once excess oil is removed from the squid, transfer to a serving plate and serve with sauce from step 4)!
Hope you enjoy your Keto Fried Calamari!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!
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Keto Fried Calamari
Ingredients
Squid
- 1/2 lbs Squid
- 1/2 Cup Heavy Cream
- 1/2 Cup Japanese Sake can sub with dry white wine
Batter
- 2 Cups Neutral Deep Frying Oil
- 1/2 Cup Almond Flour
- 2 tbsp Grated Parmesan Cheese
- 1/2 tsp Garlic Powder
- 1/4 tsp Cayenne Pepper
- 1/4 tsp White Pepper
- 1/4 tsp Black Pepper
- 2 Whole Eggs
- 1/3 Cup Sparkling Water
Sauce
- 1/4 Cup Kewpie Mayo can sub with regular mayo, but will alter flavor
- 1/2 tsp Sriracha
- 1/2 tsp Worcestershire Sauce
Instructions
- Gather all the ingredients.
- Prepare squid(s) as needed and slice them into 1/2 inch pieces as shown below.
- In a large mixing bowl, combine heavy cream, Japanese sake or white wine and sliced squid. Set aside and marinate for 20 minutes.
- In the meantime, prepare the sauce by combining Kewpie Mayo, Sriracha, and Worcestershire Sauce in a small mixing bowl.
- Prepare batter by well combining Almond Flour, grated Parmesan cheese, garlic powder, cayenne powder, white pepper, black pepper, eggs, and Sparkling Water into a large mixing bowl.
- Once 20 minutes have passed for the squid marination, remove squid from the marinade, dry very well with a paper towel and transfer the squid into the batter mix, mix well ensuring even coat, and set aside.
- Pour enough cooking oil to cover the squid into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes). Note - it's very important for the oil to be up to temp, otherwise, the batter will come off.
- Once up to heat, reduce heat to medium, carefully add coated squid and cook for 30-40 seconds or until golden brown per side. Once done, transfer squid to a drying rack for 1-2 minutes.
- Once excess oil is removed from the squid, transfer to a serving plate and serve with sauce from step 4)!
Video
Nutrition
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Really tasty! This fried calamari surprised me. It tastes the same as I’ve had at many restaurants.
Hi Lia! Glad to hear you liked the recipe!
So happy with how this calamari turned out!
Thanks for a fantastic recipe 🙂
We left out the black pepper and cayenne pepper for our young daughter and it still tasted fabulous with just lemon juice.
Going to try a lot more of your recipes after this success 🙂
Hey Ellen! So glad you liked the calamari recipe and hope you like our other recipes just as much!