Firstly, put cuttlefish in a strainer to dry off. The smallest a cuttlefish is, the sweetest they are when they are fried.
Once they are well dried off, you put them in a bowl and dredge them with salt. Then mix them.
After that, you add some flour and keep mixing them. Put cuttlefish in strainer again until they do not have a lot of flour.
Afterwards, heat olive oil in a big fry. When it gets 180 degrees place cuttlefish inside. Fry them for 3 -4 minutes until they have a light color. Then, add raisins, chilly pepper, fresh oregano, and fennel.
Pour some wine over and lower the heat. Let the frying pan covered until cuttlefish absorb this tasteful salsa.
Serve them with the sauce. It is preferred to come along with warm bread, salad or seasonal greens.
- 450 grams cuttlefish Pescanova
- 100 ml olive oil
- 40 ml balsamic vinegar
- 1 tbsp. raisins
- Fresh oregano
- Chilly pepper
- 100 grams flour
- Seasonal greens or salad
- Warm bread