According to Simon Davies of Outlaw’s Fish Kitchen there’s an abundance of cuttlefish in our waters, even more reason to try out his tasty fritter recipe then
You will need
- Cuttlefish 600g, cleaned
- White onions 2, peeled and sliced
- Garlic cloves 4, peeled and chopped
- Red peppers 2, cored, deseeded and finely diced
- Smoked paprika 2 tsp
- Dry cider 200ml
- Fish stock 450ml
- Unsalted butter 150g
- Plain flour 120g, plus an extra 50g for coating
- Eggs 2, beaten
- Panko breadcrumbs 100g
- Rapeseed oil for cooking
- Sea salt and freshly ground black pepper
- Cut the cuttlefish into 2cm slices, pat dry, season and fry in a little oil in a large pan for 2 minutes.
- Add the onions, garlic, red peppers and paprika and cook for 2 minutes.
- Pour in the cider and fish stock and simmer gently for an hour. When tender, drain the cuttlefish, saving the cooking liquor.
- Heat the butter in a pan, add 120g flour, stir and cook for 2 minutes, then slowly stir in the cooking liquor. Simmer for 20 minutes, then chop the cuttlefish, add to the pan and season.
- Put the cuttlefish mix in a tray lined with greaseproof paper, cool and refrigerate for 2 hours, then cut and mould the set mix into 40g balls.
- Coat each ball in flour, followed by the egg and breadcrumbs. Deep fry at 180°c for 2-3 minutes until golden brown. Drain on kitchen paper and season.
Chef’s tip: ‘Serve these fritters with pickled vegetables. We like to add cuttlefish mayonnaise too.’
Outlaw’s Fish Kitchen, 1 Middle Street, Port Isaac, Cornwall, PL29 3RH