Cuttlefish Fritters

There is an abundance of Cuttlefish in our Seas. Ask your fishmonger to clean and prepare the cuttlefish for you.
Cuttlefish Fritters
  • 4 people
  • 3 hours 40 mins
  • 3 hours 40 mins


Cut cuttlefish into 2cm slices, pat dry, season and fry in a little oil in a large pan for 2 minutes

Add the onions, garlic, red peppers and paprika and cook for 2 minutes

Pour in cider and fish stock and simmer gently for 1 hour

When tender drain the cuttlefish, saving the cooking liquor

Heat the butter in a pan until bubbling, add 120g flour, stir and cook for 2 minutes

Add all the cooking liquor slowly, stirring to keep smooth. Simmer for 20 minutes

Chop the cuttlefish and add to the pan, season to taste

Set the cuttlefish mix in a tray lined with greaseproof, cool then refrigerate for 2 hours

Cut and mould the set cuttlefish mix in to 40g balls

Pass each ball through flour followed by the beaten egg then breadcrumbs

Deep fry at 180 C for 2-3 minutes until golden brown.

Drain on kitchen paper and season

Try serving with some pickled vegetables and cuttlefish mayonnaise!

With thanks to Simon Davies, Head Chef at Outlaw's Fish Kitchen Port Isaac


  • 600g cuttlefish, cleaned
  • light rapeseed oil for cooking
  • 2 white onions, peeled and sliced
  • 4 garlic cloves, peeled and chopped
  • 2 red peppers, cored, deseeded and finely diced
  • 2 tsp smoked paprika
  • 200ml dry cider
  • 450ml fish stock
  • 150g unsalted butter
  • 120g plain flour, plus an extra 50g for coating
  • 2 eggs beaten
  • 100g Japanese panko breadcrumbs
  • oil for deep-frying
  • Cornish sea salt and freshly ground black pepper
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