Hot butter cuttlefish/calamari.

Have all the other ingredients ready and prepped to make the hot butter cuttlefish.

For this hot butter cuttlefish recipe, I’m using cleaned and frozen calamari as it saves so much time as well as time spent on cleaning my chopping boards.

But if you are using fresh cuttlefish or calamari, use the instruction given above on a beginner’s note on how to do it.

Once cleaned, cut them into rings or as shown below into rectangular strips.

The important part is to have thin slits on them.

I have shown them in the image below.

Once you’ve cut them as shown or described above, place them in a bowl.

Add 1/4 turmeric and 1/2 teaspoon of salt.

Rub into the cuttlefish and then thoroughly wash the pieces in running water to get rid of the smell and slippery texture.

You will have to wash 2-3 times before placing the cuttlefish pieces in a colander or large sieve to drain all excess water.

Once you’ve drained all excess water, place them in a large bowl.

Add salt(1 tsp)and combine, I would suggest using a spoon or disposable gloves. the smell despite washing can still get into your hands.

Add the egg white(from 1 egg)into the cuttlefish pieces and combine well.

Set aside to marinate for 10 minutes.

And move on to preparing the batter mixture to coat the cuttlefish.

Add cornflour(1 cup), salt(1/2 tsp), pepper(1 tsp), turmeric(1/4 tsp) into a separate bowl.

Combine.

Have a large bowl covered in paper kitchen towels ready. this will hold the fried cuttlefish and absorb any extra oil.

Set aside.

Place a medium-sized deep frying pan over a low-medium fire.

Pour in the oil, and gradually heat the oil.

To check if the oil has reached the frying temperature you need, simply place a wooden stick, if you see bubbles forming around it, your oil is ready to fry.

Once your oil is ready, add 2 or 3 pieces of the cuttlefish into the prepared cornflour.

Coat the Cuttlefish thoroughly, and shake off the excess flour.

Add the coated cuttlefish to the oil.

Fry the cuttlefish until they turn golden brown.

If you are making the batter-fried cuttlefish for the first time, start with a few pieces and then move on to frying in small batches.

Keep in mind that it only takes a second to burn them so you need to keep an eye on them.

Avoid the oil from smoking and regulate the heat by reducing and increasing the heat from the stove as you need.

Place them on paper towels to absorb the excess oil.

Continue to fry them until all the cuttlefish have been fried and placed in the bowl to drain excess oil.

Once you’ve fried all the cuttlefish,

Place a large frying pan over low heat and add the butter(1/2 a cup).

As the butter melts, add the minced garlic(1 and 1/2 tbsp).

Cook for 30 seconds over low heat. then add the chillie paste(1 and 1/2 tbsp). Read beginner’s notes for chilli paste substitute.

Constantly stir while cooking the chillie paste over low heat. you can add sugar(1 tbsp, optional)here to give it a sweeter taste.

When the chillie paste butter sauce is ready, add the fried cuttlefish.

Combine well with the chillie paste.

Add the scallions and mix.

Serve hot butter cuttlefish warm with lime wedges.