Fried Hazelnut-Crusted Calamari with Spicy Tomato Sauce Recipe
12.9g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 10 Minutes
Style:Mediterranean/Greek
Cook Time: 15 Minutes
Phase: Phase 3
Difficulty: Difficult
Style:Mediterranean/Greek
Cook Time: 15 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
28.5g
Protein
32.5g
Fat
5.8g
Fiber
461.2cal
Calories
How to Calculate Atkins Net Carbs
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 tablespoon Extra Virgin Olive Oil
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0 2/3 Atkins Soy-Free Flour Mix
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1 tbsp Parsley
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0 1/4 tsp Crushed Red Pepper Flakes
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1 1/3 cup Tomato Sauce (Canned)
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1 cup, chopped Hazelnuts or Filberts Nuts
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0 1/4 tsp dried cayenne chili pepper, ground Canadian Nutrient File
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1 lb Squid (Mixed Species)
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0 1/4 cup Peanut Oil
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0 1/8 tsp Salt
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1 fruit (2-1/8" dia) Lemon
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
