Coconut Calamari Recipe

In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.

Cut the coconut into ½-inch wide strips and add to the marinade.

Cover and refrigerate for 2 to 4 hours.

Heat 1-inch of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375 degrees F.

Set a wire rack inside a baking sheet or line with paper towels and set nearby.

In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.

In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.

Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture.

Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.

Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown.

Transfer to the wire rack to drain and immediately season with salt and lemon juice.

Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.