Deep-fried, hot butter Calamari or Cuttlefish.
Need I say more?
Here’s a slight variation of the same crunchy, spicy dish for you to try at home. Serve as a skillet meal or a filling for wraps and Tacos. Yum!
As expensive as it is, we end up going through at least two to three plates of this hot butter cuttlefish.
I mean who dares to say no to that crunch with the buttery flavor and a tinge of chilli flecks and lime. The kids and I start drooling even before the plate reaches our table. digging into it, the simple flavors can be quite addictive.
So, I decided to make these as I was just about popping one of the bite-size savories.
I love Calamari and my usual way of cooking involves Coconut milk, Pepper a few other ingredients, simmering it to almost an hour until the gravy thickens with the end result being a dry curry, Even though it takes almost an hour of cooking to get the texture beyond rubbery, it’s basically a one-pot dish.
But making this Deep-fried hot butter cuttlefish was a real test of patience, not because of any difficulties but for the prep work involved from cleaning to soaking the cuttlefish in milk and finally being served but you know what?
It’s absolutely worth all the fuss when you have your first taste, just make sure to read all the instructions given here and you’ll find the steps easy to get through.
To avoid any disappointments of the recipe going wrong, I recommend you start the cleaning and soaking the Cuttlefish as early as possible.
When you get to the point of frying the Cuttlefish, you need to have the temperature of the oil high enough that it fries in a few seconds.
The tortilla used here to make the Taco are store-bought and just thin enough to shape into a Taco cone but you can use this Roti recipe for a homemade Tortilla. Before we move on to the recipe, here are a few dishes you might enjoy if you are a Seafood lover, let’s start with my Srilankan fish curry or maybe this lovely Prawn curry that’s quite a popular recipe from the blog.
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Don’t forget to read the recipe carefully at least once to avoid mistakes, you might also find me, alternatively referring to Calamari as Squid or Cuttlefish which mean the same.
With all that tentacles and skin to be peeled off, the cleaning process takes a bit getting used to but it’s worth knowing if you love cooking or just starting to learn the basics of cooking seafood.
Go slow, the first time you attempt to clean a squid, start with the outer skin and gradually move to clean the inside. keep in mind that once you’ve cleaned, the squid should be white minus the spine and anything that is jelly-like or hard in texture.
Steps to follow,
1. Gently pull off the head of the squid by twisting without breaking the ink sac.
2. Cut off the tentacles, if you are using them, remove the hard part in the middle of it which you can squeeze out and use the tentacles as well.
3. Fill a pan with water and add half a teaspoon of Turmeric powder, leave the squid in it for a few minutes and start pulling off the outer Purple skin, the grainy texture of the Turmeric actually helps to remove the skin and reduce the odor.
4. Once you peel off the Purple skin move on to finding the quill of the squid, just reach inside of the squid and pull it out, you know its the quill as it looks like a piece of plastic then remove any gel-like lumps you may find inside. Not sure if you’ve cleaned it proper?
No problem, cut the pouch-like body of the squid open and scrape the inside clean. Drain and dry the squid and cut them into rings or the way you like it.
Now that we know how to clean the squid, let’s move on to the recipe.
What you will need
Utensils: Large bowl or Zip lock bag, medium sized tray and a deep frying pan.
500 g Cuttlefish(Squid,Calamari)
1 cup of fresh milk
1 and 1/2 cup of flour
1/2 a teaspoon Salt
Pinch of Pepper
1 large bottle of Oil to fry
2 Onions finely sliced
Let’s do this in steps to break down the stages from coating the Calamari with the flour mixture to getting it into a Taco cone. As mentioned earlier, remember to clean and soak the Cuttlefish in milk to tenderize and refrigerate.
Once the Cuttlefish has been cut into the required size, pour the milk in a bowl and soak them for an hour, refrigerate until you use it.
Add the flour, Salt, Pepper into a separate bowl or zip lock bag and mix well.
Once the Cuttlefish has been soaked in milk for an hour, add them to a bowl of beaten egg and drop them onto the flour mixture. Coat the Cuttlefish thoroughly, shake off the excess flour and place them on a tray.
Once you’ve coated them, heat a pan of oil, make sure it’s really hot and fry the cuttlefish in small batches. It only takes a second to burn them so you need to keep an eye on the frying Cuttlefish. Place them on paper towels to absorb the excess oil.
Once you’ve fried all the cuttlefish, in a separate pan, melt the butter and add the chilli flecks, salt with the sliced Onions, let it cook for a minute or two and then toss in the coated cuttlefish. This would be your one-pan skillet dish.
To make the Tacos
Break a Tortilla into two, then twist one half of it to shape a cone and then use a toothpick to attach both ends, add the deep-fried cuttlefish with your preferred dressing, in my case I drizzled a bit of lime to enhance the flavors with chopped tomatoes and Onions.
The verdict from the family?