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Cuttlefish fritters

Published on April 2, 2015
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Cuttlefish fritters

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

Serves 4

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


  1. Cut the cuttlefish into 2cm slices, pat dry, season and fry in a little oil in a large pan for 2 minutes.
  2. Add the onions, garlic, red peppers and paprika and cook for 2 minutes.
  3. Pour in the cider and fish stock and simmer gently for an hour. When tender, drain the cuttlefish, saving the cooking liquor.
  4. 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.
  5. 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.
  6. 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

01208 881183

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