Today I bring you into my kitchen to make Crispy Cuttlefish Cutlets, a simple but really tasty main course that I often make when I want something delicious and quick at the same time.
This is how I do them: I use few ingredients, all fragrant and flavorful, so as to obtain a golden, irresistible crust that keeps the cuttlefish tender inside and crispy outside.
It’s the perfect recipe even for those who don’t usually love fish, because this way it becomes truly inviting.
So, when I want to bring to the table something different from the usual, quick and uncomplicated, these cutlets are always the right choice… and they disappear in no time!
Let me know if you try them!
Anna Giovannini – lappetitovienmangiando
If you like cuttlefish, don’t miss the following recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.1 lb cleaned fresh cuttlefish
- 1 whole egg
- 1 cup whole-wheat breadcrumbs (about 3.5 oz / 100 g)
- 1 clove garlic
- 1 tbsp salted capers
- 1 tbsp dried oregano
- to taste extra virgin olive oil
- Half lemon
Tools
- 1 Pan
- 1 Bowl
- 1 Plate
Steps
First of all, take the cuttlefish out of the fridge, cut it into several pieces and let it come to room temperature — this will take about 50/60 minutes. In the meantime, organize your workspace and have all the ingredients already measured so everything is at hand.
Chop the capers without desalting them and then finely chop the garlic. In a small bowl beat the egg, but do not add any extra salt.
On a plate, spread the breadcrumbs, add the chopped capers and garlic and mix well. At this point dip the cuttlefish slices into the egg and immediately coat them with the seasoned breadcrumbs (add more breadcrumbs if necessary).
In a large pan (I used a smaller one for technical reasons) add the extra virgin olive oil and heat over medium-high heat, then add all the cuttlefish cutlets. While they cook, sprinkle dried oregano on both sides. If needed, add a little more oil during cooking. Important: cooking is quick, about 4 minutes per side, otherwise the cuttlefish may toughen (never lower the heat).
Plate, garnish with slices of untreated lemon and serve the Crispy Cuttlefish Cutlets immediately. Excellent piping hot, but also very good at room temperature.
Tips, variations and storage
Obviously I recommend eating them immediately, just made, but if there are leftovers you can keep them in the refrigerator for at least 1 day, in an airtight glass or ceramic container. Just reheat them in a pan or oven to make them crispy again.
Do not exceed the recipe’s cooking times, because if cuttlefish is overcooked it becomes tough.
If you don’t like oregano (which gives the Mediterranean aroma I love), you can replace it with fresh parsley.
Portable 9L Vevor refrigerator
FAQ (Questions & Answers)
Can I cook them in the oven?
Yes, I bake them in a preheated oven at 356°F (180°C) for about 15 minutes, turning them halfway through.
Can I freeze them?
Yes, better frozen raw and already breaded, so you can then cook them directly.
Will the cuttlefish risk becoming tough?
Yes, if it is overcooked. I always recommend quick cooking.
