Directions:
- Drain any remaining liquid from squid. In a large bowl, combine flour, cornmeal and pepper. Heat oil to 360 degrees. Working in batches, drop a handful of squid into flour mixture and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are fried. Serve warm with chipotle mustard dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 868.43 Kcal (3636 kJ) | ||
| Calories from fat | 68.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 12% | |
|---|---|---|---|
| Cholesterol | 1056.66mg | 352% | |
| Sodium | 222.37mg | 9% | |
| Potassium | 1372.84mg | 29% | |
| Total Carbs | 108.81g | 36% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 6.43g | 26% | |
| Protein | 83.81g | 168% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 7.1mg | 39% | |
| Calcium | 163.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 150.21 Kcal (629 kJ) | ||
| Calories from fat | 11.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 12% | |
|---|---|---|---|
| Cholesterol | 182.76mg | 352% | |
| Sodium | 38.46mg | 9% | |
| Potassium | 237.45mg | 29% | |
| Total Carbs | 18.82g | 36% | |
| Sugars | 0.11g | 2% | |
| Dietary Fiber | 1.11g | 26% | |
| Protein | 14.5g | 168% | |
| Vitamin C | 3.9mg | 38% | |
| Iron | 1.2mg | 39% | |
| Calcium | 28.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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