Cuttlefish Fritters
Cuttlefish Fritters
Author:
Cook time:
Total time:
Serves: 4
There is an abundance of Cuttlefish in our Seas. Ask your fishmonger to clean and prepare the cuttlefish for you.
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
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