Coconut-Crusted Calamari


Cooking Methods

  • Frying

Prep Time

20 minutes

Cooking Time

25 minutes



    1 pack Food Lover’s Calamari Rings 800g, defrosted
    125 ml flour (cake or almond)
    2 eggs, beaten
    125 ml desiccated coconut
    Food Lover’s Himalayan Coarse Salt
    Food Lover’s Black Pepper, coarsely ground
    Food Lover’s Canola Oil, for frying



    Pat calamari dry with paper towel.
    Mix together flour and coconut; season well with salt and pepper.
    Heat oil in a fryer or saucepan, ensuring it is deep enough to cover calamari completely.
    Dip calamari into beaten egg, then coat with the coconut flour mixture.
    Deep fry for a few minutes until coating becomes brown and crisp.
    Remove from oil and drain on paper towel. Take care not to get the oil too hot as the coconut will burn; the oil should be just hot enough to fry gently.
    Cook calamari in batches, until completed. Eat immediately.


We recommend serving the calamari with a sweet chilli sauce and sweet potato chips for a deliciously different take on one of our alltime favourites.

Products: calamari rings, squid steaks, sweet potatoes, canola oil, S & P Grinder

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