Frijobel, Tiefkühlprodukte.
À SETUBALENSE
1 Frijobel cuttlefish (1.5 kg+/-)
Salt, as needed
1/2 teaspoon extra hot chilli sauce
2 bay leaves, organic
330ml beer
3 large cloves of garlic
1/2 lemon juice
1 pinch of white pepper
Corn flour, as needed
Frying oil
Potatoes (for frying)
1/2 sliced lemon
Mixed salad
STEP BY STEP
Start by cutting the cuttlefish into 1 cm strips (reserve the cuttlefish head and tentacles to make a feijoada, for example), considering that you should cut the strips in half if they are too long and leaving them of a similar size.
Boil water and add salt, bay leaves and chilli. Add the cuttlefish and cook for 10-15 minutes, depending on the thickness of the cuttlefish).
Drain the cuttlefish and season with lemon juice, beer, salt, white pepper, and the garlic cloves. laminated. Marinate for at least two hours.
Mix the corn flour with a little fine salt and pepper and dip the cuttlefish strips into it, covering them well.
Fry, in hot oil, until golden on both sides (the cuttlefish pops a little during frying, be careful not to burn yourself). Put the fried cuttlefish on absorbent paper to drain the excess oil.
Serve the fried cuttlefish drizzled with a little lemon juice and the fried potatoes (or "fried" in the oven) and a mixed salad (lettuce, tomato and onion seasoned with salt, oil, and vinegar).
