From our family kitchen
Salt and pepper squid
Published
I never normally feel left out simply because I can’t eat gluten, but when I see squid on the menu in restaurants, this soon changes, as I long to eat it. This gluten-free version has made my life complete!
Serves 2–4
Ingredients
- 350g cleaned squid tubes
- 40g cornflour
- 40g gluten-free flour
- 50g Lucy Bee coconut oil
- Himalayan salt and ground black pepper
- Lemon wedges or Chilli Dipping Sauce (see book page 175), to serve
Method
Cut the squid into thin strips. Mix the flours together in a bowl with 5g salt and 10g pepper, then dip the squid into the flour and give it a light shake to remove any excess.
Heat the coconut oil in a heavy-based frying pan. When hot (test by dropping a small piece of gluten-free bread into the oil; it should sizzle), add the squid to the pan and fry for 2–3 minutes, then turn and cook for a further couple of minutes on the other side.
Transfer to a plate lined with kitchen paper, season with salt and pepper and serve immediately, with lemon juice squeezed over or with the Chilli Dipping Sauce.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story