Italian Baby Calamari Fritti 🦑✨ Light, crisp, and intentionally pale. I use rice flour and potato starch because I now avoid gluten at all costs, and because I do not love the heaviness of regular flour. It keeps the coating delicate, shattery and clean instead of thick and bready. This is high protein, low effort, and very high reward. Especially when your fishmonger cleans them for you. Perfect for easy summer dinners, quick lunches, or when you want something that feels special without much
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Italian Baby Calamari Fritti 🦑✨ Light, crisp, and intentionally pale. I use rice flour and potato starch because I now avoid gluten at all costs, and because I do not love the heaviness of regular flour. It keeps the coating delicate, shattery and clean instead of thick and bready. This is high protein, low effort, and very high reward. Especially when your fishmonger cleans them for you. Perfect for easy summer dinners, quick lunches, or when you want something that feels special without much
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