We are so rich! Well, in terms of cuttlefish that is! Hahaha! The Expat Daddy works in a confidential work site where he's got access to fishermen who sells fish! Hahahaha!
Ok, ok, the Expat Daddy is actually beside me now while I was making this post and while I ask him the spelling of his work site, he just panicked and shouted "NOOOOOOOOOO!!!!!!". You may think he's working in some scientific laboratory or something but not really. It's just another construction site but a private real estate property of the Royal Family. He just told me now that they have signed a confidentiality agreement not to say anything about the project, and so the wifey's blog included.
Well anyway, the point is, the site is near the beach and most of the time, they see fishermen by the road selling various seafood, most of the time cuttlefishes, crabs, and milk fish. He was able to get them at very low prices and in bulk. Which is why in the last couple of months we don't get to visit the Abou Hamour fresh market anymore. Of all the seafood he brings home, the c uttlefish is the one I really can't think what to make of. It's a good thing the girls love calamares, so most of the time that's just what we make. Just like now, it is again what I've aske our yaya to prepare for tomorrow's lunch. Sometime we also make Sweet and Sour o sauce to go with it, but then why make a fuss, the girls love calamares as it is :).
Ingredients:
1 medium cuttlefish (cleaned and sliced to serving sizes)
3 eggs
2 cup flour
salt and pepper
2 cups cooking oil
Method:
Heat oil in a pan over medium heat.
Season the flour lightly and put in a wide bowl. Beat the eggs and put in another bowl.
Season cuttlefish with salt and pepper.
Dip batches of cuttlefish into the bowl of egg then to the bowl of flour. Make sure that all parts of the seafood pieces are fully breaded.
Slowly drop into the pan of hot oil. Cook for about 3-5 minutes or until breading turns golden brown. Make sure not to overcook so as to avoid the seafood from being tough.
When cooked, remove from pan and transfer into a plate with paper towel to remove excess oil. Set aside to cool.
Transfer into a serving plate and serve with your preferred dipping sauce of either sweet chili or salt, garlic and vinegar. Enjoy!
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