500 g cuttlefish tubes
4 tbsp oat i.e. Quaker Oats, to be grounded
3 tbsp cornflour
1/2 tsp salt or according to taste
1 tsp ground black pepper
oil for deep-frying
150 g mayonnaise
2 pips garlic, to be peeled & minced
zest from half lemon
2 tsp lemon juice
1 tsp sweet or hot paprika powder
In a bowl, mix all dip ingredients together. Leave aside.
Wash and dry cuttlefish. Cut one side of cuttlefish tube and open it up with the inside side facing up. Using a sharp knife, lightly make diamond cuts. Cut into 3 cm strips and then cut the strips into 3.
In a bowl, add cornflour, oat, salt and ground black pepper. Coat cuttlefish pieces in this mixture and leave aside.
In a wok, heat enough oil for deep-frying over medium/high heat. Drop a few cuttlefish pieces at a time and deep-fry for about 2-3 minutes. Remove to a tray lined with absorbent paper. Repeat procedure. Serve hot with dip.