Cuttlefish Fritters
Instructions
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
Ingredients
- 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
Publication Date: August 22, 2015 .
