Salt N' Pepper Cuttlefish
A classic dish, often found in Chinese restaurants and takeaways. This fried salt N pepper Cuttlefish is crispy on the outside and tender on the inside.

Ingredients
Marinade Method:
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Cuttlefish, clean and cut into convenient pieces 1.0 kg
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Salt 20.0 g
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Black pepper, cracked 15.0 g
Coating & Frying:
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Wheat flour 1.5 kg
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Water 75.0 ml
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Cold water for dipping
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Vegetable oil for frying
Preparation
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Marinade Method:
- Mix Cuttlefish, water, salt and ½ pepper together and marinade for one hour and more in a refrigerator.
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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.