Fried cuttlefish recipe, traditional tapa
If there is a very demanded in all the bars and taverns of Andalusia, that's the fried fish. In this type of tapas we can find everything from lace, to dogfish in adobo sauce, to these wonderful and juicy fried cuttlefish.
The cuttlefish or cuttlefish is very beneficial for health since it provides us with essential amino acids for the body, in addition to being low in fat, so they are great for a slimming diet. However, we must control the fried of this fried cuttlefish recipe, although 'Once a year does not hurt'.
Ingredients
- 1 whole cuttlefish.
- Flour.
- Olive oil.
- Salt
Preparation
First of all, we will have to clean and cut the cuttlefish or cuttlefish. It is not a very complicated step but you can ask your butcher to do your dirty work. In particular, I like to clean and cut it myself, because the choco strips tend to make them very fat.
El process of cutting the cuttlefish is very simple, since I only use the part of the head to make the cuttlefish, since it is much juicier. Thus, I detach the legs and begin to cut strips of the cuttlefish 1 cm thick, to create canes.
Once we have the cuttlefish cut, we pass it through a container full of flour and we smear it well. Then, we will strain the cuttlefish to remove the excess flour.
Finally, we will put a pan with plenty of hot oil and go frying the cuttlefish until golden brown. We will remove it on a plate with absorbent paper and we will add a little salt and parsley on top.
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 322
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