3/4 lb squid (cleaned and sliced 1/4″ thick)
Juice from 1/2 a lemon, preferably meyer
1/2 C coconut flour
1/4 tsp cayenne pepper
1/8 tsp salt and pepper
1 C light olive oil, for frying
Prepare the squid by rinsing and then slicing into 1/4″ thick rings. Mix squid in a bowl with 2 eggs and lemon juice, and then dredge through the dry mixture. I found chop sticks really helpful. Heat your oil in a skillet on medium, and place in rings for 3-4 minutes per side. Cover while frying with your splatter screen, and you might have to replenish the frying oil as you go through the batches. After frying both sides, place on a paper towel to rest and absorb excess oil. Plate with a side of marinara or eat alone–these things are awesome.