Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Fried cuttlefish are a gastronomic symbol of Setúbal, served crispy on the outside and tender on the inside.
The recipe calls for the correct cut, simple seasoning, and hot frying to preserve the texture of the cuttlefish.
Ingredients
- 800 g of cleaned cuttlefish in strips
- Lemon juice
- 3 cloves of garlic
- Corn or wheat flour for breading
- Oil for frying
- Salt and pepper
- Lemon for serving
- Parsley optional
Preparation Method
- Season the cuttlefish with garlic, lemon, salt, and pepper.
- Let it rest for a few minutes.
- Lightly dry and coat in flour.
- Fry in hot oil until golden.
- Drain on paper towels.
- Serve with lemon and a simple side.
Tips from Empório Portugal
- Cold oil makes the breading heavy.
- Cut the strips to a similar size.
- Do not fry for too long.
Possible Substitutions in Brazil
- Sliced squid can replace cuttlefish, changing the tradition.
- Fine corn flour gives an interesting crunch.
Pairing
Dry white wine or light beer. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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