Smokin' Seafood
Kimberly
Meals, seafood
Who doesn't love seafood? Fish Tacos anyone?
Or maybe chicken is your thing? This same mix can be used on chicken thighs or breasts.
Keep a jar of it in the cupboard ready to use at any time.
Check out my blog if you're new to cooking seafood or a little nervous about the end result.
Ingredients
1 kg of white fish or calamari rings
- 1 cup Tapioca flour
- 2 tablespoons Smokin’ Secret Spice
- 2 teaspoons Himalayan or unrefined sea salt
- Coconut oil for frying
Directions
Combine the spice coating in a jar and shake it, shake it.
- Pop the seafood in a plastic bag
- Add 2-3 tablespoons of coating into the bag and shake it vigorously to coat it evenly
- Heat a shallow pan on a fairly high, but not burning hot temperature
- Add the coconut oil to leave a thin layer across the entire pan.
- Shake the excess flour off the seafood and pop it all in the pan as quickly as possibly
- Spread it out so it’s not crowded
- Add more oil if it dries up quickly
- Turn the calamari every 20 seconds or so until it contracts and whitens
- Taste a tester!
Turn any fish once you see the white coming up the sides a little - all fish is different so TEST TEST TEST
When the seafood turns white, and is easy to pull apart, it is ready to test.
Serve with garlic mayo, sweet potato fries and a fresh green salad or steamed veg.
