Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Fried cuttlefish is a gastronomic symbol of Setúbal, served crispy on the outside and tender inside.
The recipe depends on evenly cut strips, simple seasoning and hot oil to preserve the cuttlefish’s texture.
Ingredients
- 800 g cleaned cuttlefish, cut into strips
- Lemon juice
- 3 garlic cloves
- Corn or wheat flour for breading
- Oil for frying
- Salt and pepper
- Lemon to serve
- Optional parsley
Method
- Season the cuttlefish with garlic, lemon, salt and pepper.
- Let it rest for a few minutes.
- Pat dry and coat in flour.
- Fry in hot oil until golden.
- Drain on absorbent paper.
- Serve with lemon and a simple side dish.
Tips from Empório Portugal
- Cold oil makes the breading heavy.
- Cut the strips into similar sizes.
- Do not overcook the cuttlefish.
Possible substitutions in Brazil
- Squid cut into strips can replace cuttlefish, though that changes the tradition.
- Fine corn flour can add extra crispness.
Pairing
A dry white wine or a light beer. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
Submit my recipe