Fried Cuttlefish

Preparation

Duration: 45 minutes | Method: Frying | Difficulty: Easy | Servings: 4

STEP BY STEP
Prepare the Cuttlefish

• Rinse the cuttlefish thoroughly under running water.
• Using a sharp knife, cut it into strips about 1 to 2 cm wide.
• Pat the cuttlefish dry with paper towels to remove any excess moisture.

• In a bowl, season the cuttlefish strips with salt, pepper, and chopped garlic to taste.
• In another bowl, place the flour.
• Dredge each strip in the flour, making sure they’re well coated. Shake off the excess flour.

• In a deep frying pan or pot, heat vegetable oil over medium-high heat. There should be enough oil to fully submerge the cuttlefish.
• When the oil is hot (you can test with a small piece — if it bubbles, it’s ready), add the coated cuttlefish strips in small batches to avoid cooling the oil.
• Fry for 3 to 5 minutes, turning occasionally, until golden and crispy.
• Remove with a slotted spoon and drain on paper towels to absorb excess oil.

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