Recipe for Seppie Fritte at Our Place @ Willunga Hill

Seppie fritte

Fleshier and sweeter than calamari and the ink is much prized for making risotto nero or pasta nera

2 Medium cuttlefish, cleaned and sliced into strips
plain flour
olive or sunfower oil
salt (we like to use Murray River gourmet salt flakes)

In a large bowl, massage cuttlefish strips with flour until well covered. Heat a generous amount of oil in a frying pan (or use a deep fryer). Shake off excess flour and fry in batches until golden brown. rain on kitchen paper, season with salt and serve with lemon wedges.

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