Squid Cutlets

Ingredients

1000 g squid

1 onion

Salt

Pepper mix

Clean the squid.

Place the squid back-side down on a cutting board. The back is easy to identify: the vertebral column runs along it. Cut along the belly. Remove the vertebral column. Clean the entrails.

Flip the squid. Holding the body with one hand, peel the skin off with the other. It comes off easily. Clean the tail.

Place the cleaned squid in a bowl, cover with plastic wrap, and freeze for an hour. You can completely freeze the squid, store it for up to six months, and make cutlets from this whenever you're ready.

 Remove the frozen squid and grind it with the onion in a meat grinder with a fine-hole attachment. It will be tastier if you grind it twice. No need to pass it through a sieve.

Season the minced meat with salt and pepper to taste and mix. Don't add egg to unpeeled squid, as the egg draws out moisture during cooking. Using wet hands, divide the minced meat into portions. Form into regular oval patties.

Fry in vegetable oil over low heat for two to three minutes. The less time you cook seafood, the better.

Fry until golden brown. Even lightly fried patties may have black spots due to the juices frying.

 

Cover the pan with a lid to create a greenhouse effect inside, making the patties fluffy and delicious.



A light salad or boiled asparagus is ideal as a side dish.

Enjoy!