Any secret about fried cuttle fish???

Question

I would like to make my own fried cuttle fish.
Do I just put it into bread crumbs and then fry or what? And is there a trick not to get the cuttle fish hard like rubber???

Answer 1

Fried Crisp Cuttlefish

What you'll need:

1 lb. cuttlefish
3 eggs
1 piece green leaf lettuce
6 red radishes
½ tablespoon white wine
2 teaspoonssoy sauce
¼ teaspoon black pepper
1 teaspoon salt
1 cup cornstarch
5 cups corn oil
Directions:

1. Clean and cut cuttlefish into 4-inch long pieces. Score back lengthwise about 8 lines. Marinate with soy sauce, wine, salt, and black pepper for 20 minutes.
2. Beat 3 eggs in bowl until smooth.
3. Coat cuttlefish with cornstarch; dip in beaten eggs, coat with cornstarch once more.
4. Heat 5 cups oil to 300° F in skillet, fry cuttlefish in oil until brown.
5. Remove from oil, cut into 2 to 4 pieces, arrange on plate, garnish with red radishes and green leaf lettuce. Serve. Makes 4 servings.

Answer 2

Clean the cuttlefish, cut into rings about 3/8" wide, the heads and tentacles are good too. Dip in milk and then seasoned flour and deep fry for about 3 minutes. Overcooking is what makes them rubbery. Serve immediately with some lemon wedges or marinara sauce. I know this recipe is simple but some things are better kept simple. P.S. Flour makes for a lighter coating than bread crumbs.

Answer 3

Do you mean 'squid' or 'calamari'? If so, you must clean them first. Cut into rings. Blanch in boiling water till color changes( to white). Drain well (use kitchen towels). Add some egg whites to moisten.Roll rings in breadcrumbs.Refrigerate for at least 2 hours. This would ensure that the breadcrumbs stick very well. Deep fry straight from the fridge.Use hot oil and minimum frying is needed as the squids are already cooked.They only become rubbery when over-cooked. Enjoy!!