Fried cuttlefish with chilli butter
Browning the butter before combining it with chilli and garlic adds a lovely nutty aroma and flavour to this crispy deep-fried cuttlefish.
Ingredients
- 4 Cuttlefish · cleaned
- 1 Egg Whites
- 1 teaspoon Salt
- 1 teaspoon Turmeric, ground
- Vegetable Oil
- 100 gram Cornflour
- 1 tablespoon Black Pepper
- 1 tablespoon Turmeric, ground
- 100 gram Butter, unsalted
- 1 tablespoon Chilli Flakes
- 4 cloves Garlic · finely chopped
- 6 Spring Onions · chopped
- 1 Limes · cut into wedges
Method
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I
To make the fried cuttlefish, cut the cuttlefish into small chunks. Put the egg white in a bowl and mix in the pinch of salt and turmeric. Leave to marinate for 10 minutes. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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II
Mix the cornflour, the teaspoon of salt, black pepper, and turmeric together and toss the cuttlefish in the seasoned flour.
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III
Carefully lower the cuttlefish into the hot oil to deep fry for a few minutes, or until crisp and golden-brown. Carefully remove using a slotted spoon onto a plate lined with kitchen paper. Leave in a warm place.
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IV
To make the chilli butter, melt the butter in a pan over medium heat and cook until it reaches a nut-brown colour. Then add the chilli paste or flakes and garlic.
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V
To serve, toss the cuttlefish in the butter and add the spring onions. Serve with lime wedges.