BREADED CEPHALOPODS

Cephalopods, specifically Coleoidea (squid, octopus, and cuttlefish), have for millennia been used as marine food by humans across the world and across different food cultures. It is particularly the mantle, the arms, the ink, and part of the intestines such as the liver that have been used. In addition to being consumed in the fresh and raw states, the various world cuisines have prepared cephalopods by a wide range of culinary techniques, such as breading, coating, boiling, and steaming, frying, grilling, drying and fermenting. Cephalopods are generally good nutritional sources of proteins, minerals, omega-3 fatty acids, as well as micronutrients, and their fat content is low. 

There is only a short way from raw cephalopods to lightly breaded preparations, such as South American ceviche or Italian pesce crudo where pieces of cephalopod mantles and arms are marinated in corn powder, salt, or sauces like soy sauce, ponzu, or sanitize that contains dashi with lots of umami taste. 

Frying breaded or battered squid and cuttlefish in oil is a very fast and common way to prepare cephalopods, but it is not without dangers since the meat can become tough if cooked too much, and the crumble can become too greasy if it is not sufficiently dry and crunchy. A dry crumble can be obtained by using panko that is a special kind of Japanese bread crumbles with a lot of small airy pores that repel the oil. Ill-prepared fried squid rings are probably the best way of scaring people from eating cephalopods.

Andalusia in the Southern part of Spain has a cuisine with a rich tradition for fried breaded seafood, pescaíto frito, not least cephalopods which are often served as a kind of tapas. Local specialties include puntillitas (calamares chiquititos) and calamaritos (chipirones). Puntillitas are made from Alloteuthis subulata, and calamaritos are small squid of the species Loligo vulgaris. They are lightly grilled or served in a marinade of olive oil, garlic, and parsley.

Deep-frying of breaded squid and cuttlefish is a classical approach in the Chinese cuisine and it has the advantage that high heat can be applied for a very short time when one uses a wok. In Cantonese cuisine one of the most classical dishes is salt and pepper squid another one is deep-fried squid with sugar peas (zajin chao xianyou). When using the breaded/coated squid or cuttlefish mantles for these dishes they are usually cut out in squares and then scored which make them curl up in a characteristic coniferous cone-like shape that contributes aesthetically to the presentation of the dish.

Delicious breaded cephalopod produced out of wild caught cephalopod from the South Vietnam, coated in a smooth and light batter with a crunchy texture in contrast to the tenderness of the cephalopod. Ideal as appetisers, as a first course or for dinner parties, accompanied by a salad with mayonnaise, lemon, or any other sauce. Easy to prepare, in the deep fat fryer, frying pan or even the oven, as a healthy alternative.