Fried cuttlefish, Portuguese style, is beach-restaurant food at its purest: pieces of tender cuttlefish shaken in fine cornmeal, fried until golden, and finished with nothing but lemon. Five ingredients, most of which are already in your pantry.
The cornmeal is the Portuguese touch — it fries up lighter and crispier than a wet batter, letting the sweet, mild flavor of the cuttlefish shine through.
This is the simpler, quicker cousin of choco frito à moda de Setúbal (which marinates the cuttlefish in garlic and lemon first) — perfect when you want the crunch without the wait. Serve it with a cold drink and good company.
Fried Cuttlefish Recipe
Prep time: 20 minutes · Cook time: 15 minutes · Total: 35 minutes · Servings: 4 · Calories: ~187 per serving
Ingredients
- 1 large cuttlefish (about 3 pounds)
- Fine cornmeal, as needed
- Salt, as needed
- Oil, for frying
- Lemon wedges, for serving
Instructions
- Thaw the cuttlefish if frozen. Remove the flaps, tougher parts and head, and cut the soft parts — tentacles included — into pieces.
- In a bowl or bag, combine the cornmeal with a pinch of salt, add the cuttlefish pieces and shake until well coated.
- Heat oil in a frying pan to 350°F and fry the pieces until golden and crisp.
- Serve hot with lemon wedges for squeezing over.
Recipe Notes
- Paprika or cumin in the cornmeal adds a nice warmth.
- For extra flavor, marinate the cuttlefish in lemon, garlic and herbs first — that is essentially the Setúbal way.
- Aioli or tartar sauce make good dips; purists stick to lemon.
- Squid substitutes perfectly if cuttlefish is hard to find.
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