Crispy Cuttlefish
A lovely dish using sustainable locally caught cuttlefish. This is interchangeable with squid. Perfect as a starter or as part of a main dish.
Serves 3. Takes about 10 minutes.
To make this recipe you will need:
300g cleaned cuttlefish
2 good handfuls of rice flour
vegetable oil for deep-frying
2 tablespoons salt and pepper mixed
1 fresh red chilli, thinly sliced
2 spring onions, thinly sliced on the bias
1 lime, cut into wedges
And here’s how to do it…
Cut the cuttlefish into thin strips about the width of a pencil. Cut the tentacles into chunks. Put it all into a container of water. Place the rice flour in another container next to it.
Heat the oil in a deep fat frier or oil in a deep pan to 170°C. In small batches take the cuttlefish from the water and dip into the flour, to get a sticky but light coating on the strips of cuttlefish, then slip into the hot oil. Fry for about 2 minutes or until firm, pale and crisp. Drain on kitchen paper.
When all the cuttlefish has been fried, put it into a bowl and liberally sprinkle over the salt and pepper mix. Give it a good shake about. Serve sprinkled with the sliced chilli and spring onions, and with lime wedges. Also works well with a soy or sweet chilli dipping sauce.
Also works as part of a larger dish. Serve with a big salad, some aioli, and crusty bread.
ENJOY XX
