Lemon Dust Squid with a Lime Dust Mango Avocado Salsa-A Gluten-Free Delight

Lemon Dust Squid with a Lime Dust Mango Avocado Salsa-A Gluten-Free Delight

Dive into succulent seafood with our Lemon Dust Squid paired with a vibrant Lime Dust Mango Avocado Salsa. This recipe not only promises a burst of zesty citrusy but is also a gluten-free treat that can be whipped up in just 30 minutes. Whether you're looking to impress guests or simply indulge in a quick and delicious meal, this recipe combines the tender textures of squid with zesty lemon and tangy combination of lime, mango and avocado for the perfect culinary harmony. Let’s dive into this sea of flavours!



For the Squid

1 large squid, cleaned and prepared

1/4 cup potato starch

1/4 cup rice flour

1 tsp lemon dust

Canola oil for frying

Salt flakes and extra lemon dust for garnish


For the Mango-Avocado Salsa

1 small mango, diced

1 small avocado, diced

1/2 tsp lime dust

1/4 red onion, diced

A handful of fresh coriander, chopped




  1. Prepare the Squid
If using fresh squid, remove all internal organs and the feather, retain the tentacles and wings.
    Butterfly the squid tube by inserting a knife and slicing it flat.
    Scrape any remaining innards off with your knife.
    Gently score the squid in a diagonal 45-degree angle, and then in the opposite direction. Do this on both the tube and the wings.
    Thinly slice the squid into 1 cm wide strips.


    1. Coat the Squid
      In a bowl, combine the potato starch, rice flour, and lemon dust.

    Add the squid strips to the flour mixture and toss until they are thoroughly coated.


    1. Make the Mango-Avocado Salsa
      In a separate bowl, mix together the diced mango, avocado, lime dust, diced red onion, and chopped coriander.

    Gently fold the ingredients together to avoid mashing the avocado. Set aside.


    1. Fry the Squid
      Heat canola oil in a wok to 180 degrees Celsius (356 degrees Fahrenheit).
    Test if the oil is ready by sprinkling a bit of flour in it; it should bubble and sizzle.
    Fry the squid strips in batches to avoid overcrowding, which keeps them from sticking together and ensures even cooking.
    Each batch should cook for no more than 1 minute to keep the squid tender.
    Drain the fried squid on paper towels.


    1. Final Touches
    Toss the warm squid in a bowl with salt flakes and an additional sprinkle of lemon dust for extra flavour.
    Serve the squid immediately with the mango-avocado salsa on the side.


    This Lemon Dust Squid with Lime Dust Mango-Avocado Salsa is not just a dish but a celebration of flavours and textures. Quick to prepare and incredibly satisfying, it is a fantastic choice for a light yet flavourful meal. The citrusy notes of lemon and lime dust elevate the natural sweetness of the seafood and salsa, offering a refreshing twist on traditional fried squid. Perfect for any occasion, this gluten-free dish will surely delight your taste buds and leave you craving more.


    Cooking Tip

    Always ensure your ingredients, especially squid, are fresh to maximize the flavours and texture of your dish. Fresh squid should smell clean and slightly briny, not fishy. Enjoy your culinary creation!


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