Ingredients to make Andalusian fried cuttlefish:
- 1 Cuttlefish
- 1 cup of wheat flour (140 grams)
- 1 pinch of salt
- oil for frying
- Lemon
How to make Andalusian fried cuttlefish:
- We start by washing very well and cutting the cuttlefish into strips. To make the famous cuttlefish in batter you can use fresh or frozen cuttlefish.
- Unlike calamari a la roman, fried cuttlefish or cuttlefish are not cut into rings but into strips.
- The chocks should stay in strips as seen in this photo. When you had them, season with a pinch of salt.
- Next, place the flour in a large bowland pass the pieces so that they are well covered in flour.
- To get crunchy chocks, you can use a mixture of common wheat flour with special batter flour or strong wheat semolina flour.
- The cuttlefish should look completely white, covered in flour all over, as seen in this photo
- Heat enough oil in a deep pot and when it is very hot, fry the cuttlefishuntil they are golden. Reserve on absorbent paper to remove excess oil.
- Just like when we make grilled cuttlefish, the cuttlefish cook very quickly, so make sure that the oil is very hot and fry for one or two minutes.
- Serve the Andalusian-style fried cuttlefishsprinkling a little lemon and enjoy! This dish is ideal for a snack with friends, you can accompany it with a few beers and some Russian salad.
