Deep-Fried Spiced Cuttlefish

Name: Deep-Fried Spiced Cuttlefish (Chiao yei mo yu)
Cuisine: Chinese
Ingredients: 3 cuttlefish (fresh, about 1-¼ pounds); 3 cuttlefish (fresh, about 1-¼ pounds); 2 tablespoons soy sauce; ½ tablespoon wine; 1 teaspoon salt; ¼ teaspoon black pepper; 1 cup cornstarch; 1 eggs; 5 cups oil

Chiao yei mo yu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3 cuttlefish (fresh, about 1-¼ pounds)
2 tablespoons soy sauce

Asia
Taiwan
Fish course
Pescatarian

Method

Remove feet from cuttlefish, clean and split into two pieces. Score outside lengthwise with 7 or 8 lines, marinate with soy sauce, wine, salt and black pepper for 20 minutes.
Coat cuttlefish with cornstarch, and dip in beaten eggs. Coat fish once more, and deep-fry in oil until crisp and golden brown.
Remove from oil and cut fish into 5 or 6 slices. A