Marinade Method:

  • Cuttlefish, clean and cut into convenient pieces 1.0 kg
  • Salt 20.0 g
  • Black pepper, cracked 15.0 g

Coating & Frying:

  1. Marinade Method:

    • Mix Cuttlefish, water, salt and ½ pepper together and marinade for one hour and more in a refrigerator.
  2. Coating & Frying:

    • Mix Knorr Coating Mix - Coating Base Powder (120g) and wheat flour together and sieved twice to a tray.
    • Coat the marinated Cuttlefish in above dry flour mix and fold it for few seconds.
    • Then shake off any excess flour and dip the Cuttlefish pieces in cold water for ten seconds and strain.
    • Again, coat the Cuttlefish in dry flour mix and fold for another few seconds till the texture becomes flaky and fry till golden brown in pre-heated oil at 180℃.
    • Sprinkled the remaining pepper and toss well; served with your choice of Dips.