Crispy fried salt-&-pepper cuttlefish
- Serves:
- 4
- Prep Time:
- 5 mins
- Cook Time:
- 10 mins
- Share
Ingredients
400g cleaned cuttlefish
2 good handfuls of rice flour
vegetable oil for deep-frying
2½ tablespoons salt and pepper mix (see page 133)
1 fresh red chilli, thinly sliced
2 spring onions, thinly sliced on the bias
1 lime, cut into wedges
2 good handfuls of rice flour
vegetable oil for deep-frying
2½ tablespoons salt and pepper mix (see page 133)
1 fresh red chilli, thinly sliced
2 spring onions, thinly sliced on the bias
1 lime, cut into wedges
Method
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 pan to 170°C. (If you don’t have a thermometer or deep-fat fryer, heat the oil in a deep pan – it is hot enough to fry the squid when a small piece of bread dropped in quickly fizzles and crisps.) In small batches take the cuttlefish from the water and dip into the flour, giving it a good massage 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.
Mitch Tonks