Choco frito is Setúbal on a plate. If you have ever been to that sunny port city south of Lisbon, you know: every seafood restaurant serves platters of golden fried cuttlefish, and choosing where to eat it is the town’s favorite argument.
Choco frito is the signature dish of Setúbal, the port city south of Lisbon: strips of cuttlefish seasoned with garlic and lemon, lightly floured and fried in hot oil, served with a squeeze of lemon.
It is fast, forgiving and dangerously good with fries and a cold beer, exactly how Setúbal serves it.
Choco Frito Recipe
What you need
Ingredients
- 1¾ pounds cuttlefish, cut into strips
- 3 garlic cloves, chopped
- Juice of 1 lemon
- Olive oil, as needed
- Salt and pepper, to taste
- Flour, for dredging
- Oil, for frying
Cook along
Instructions
- Season the cuttlefish strips with the chopped garlic, a drizzle of olive oil, the lemon juice, salt and pepper.
- Marinate for 1 hour.
- Heat a generous amount of oil in a frying pan.
- Dredge the strips in flour and fry until golden.
- Drain on paper towels.
- Serve hot with lemon wedges — and fries, if you want the full Setúbal experience.
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