Cuttlefish is something I always love to try! Therefore I thought of presenting you my most favorite cuttlefish dish, “Beer battered cuttlefish” ! This is a perfect dish to have as a side dish or an appetizer and most importantly as a snack along with a chilled glass of beer!
When talking about cuttlefish, there is something you always get mistaken. Most people think cuttlefish, calamari and squid are all same. But that is wrong! Squid, Calamari and Cuttlefish are closely related but they are different. Cuttlefish differ from squid and cuttlefish has an internal ‘cuttlebone’. Calamari has longer fins than the squids. There are many species of each, though these are not always differentiated at the market. When talking about the flavors, generally, cuttlefish are the most flavoursome of the three and calamari flesh is more tender than squids. Squid, Cuttlefish and Calamari can be used interchangeably.
I made this dish with cuttlefish, but you can also substitute this with any other seafood such as prawns, fish and also with other veggies. I also used cauliflowers to enhance the flavor of this dish.
Tip! If you are nonalcoholic, it’s totally okay to skip beer when you are making the batter! Also, when you are buying Cuttlefish, always try to buy somewhat thick cuttlefish bodies because we are going to cut them into rings and it would be tastier as thicker the cuttlefish rings.
- 500 grams fresh Cuttlefish, rinsed and cleaned
- 2 cups Cauliflower heads, rinsed and cleaned
- 6-8 garlic cloves, chopped
- 1/2 cup onion, thinly sliced
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced yellow bell pepper
- 1 tablespoon pepper powder
- 2 tablespoons chilli flakes
- 1 1/2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tomato sauce
- oil for deep frying
- 1/4 cup chopped spring onions for garnishing
for the batter :
- 3 cups all-purpose flour
- 1 large egg
- 1 1/2 cups beer
- 1 1/2 teaspoons salt
- 1 teaspoon pepper powder
- Cut the Cuttlefish body into 1/2 inch thick rings. Season with 1/2 teaspoon salt. Thicker the ring, tastier it is!
2. Add 1/2 teaspoon salt to cauliflower and mix well.
3. To a mixing bowl, add flour, salt, pepper, egg and beer. Mix all together.
4. Pour in water gradually and mix until you get a thick batter.
5. Heat oil in a large pan.
6. Coat Cuttlefish rings with the batter and put into the pan to deep fry. ( Do not put a lot at once because the cuttlefish will not cook properly if the pan is crowded! )
7. Fry the rings for 8 – 10 minutes until golden brown in medium heat, letting the cuttlefish to cook.
8. Place the fried rings on a paper towel to drain the excess oil.
8. After all the rings are deep fried, clean the pan and add oil again to fry the cauliflower heads. Heat the oil. ( Do not use the same oil that you used to fry the Cuttlefish because it is not good for your health! )
9. Coat the cauliflower heads with the batter and put into the pan to deep fry.
10. Fry them for 5 – 6 minutes until golden brown.
11. Place the fried cauliflower heads on a paper towel to drain the excess oil.
12. In a pan, heat 2 tablespoons of oil.
13. Add chopped garlic and fry until golden brown.
14. Add onion, bell pepper and fry until the onions are golden brown.
15. Add 1/2 teaspoon salt, pepper powder, chilli flakes and mix well.
16. Pour in soy sauce, oyster sauce, tomato sauce and cook for 2-3 minutes.
17. Add the fried Cuttlefish rings and Cauliflower heads and mix until well coated.
18. Garnish with chopped spring onion and serve hot.