Squid cutlets
4 servings
60 minutes
Squid cutlets are an exquisite Mediterranean dish that impresses with its tenderness and refined taste. Historically, squid recipes were widely used in coastal regions of Europe where seafood was a culinary staple. These cutlets have a soft texture, a light sea aroma, and a deep flavor profile due to the combination of squid, spices, and vegetables. Their uniqueness lies in the double cooking method: first frying until golden brown, then stewing, making them particularly juicy. They pair well with light sauces, fresh salads, and white wine.
1
Squids need to be cleaned of the film and rinsed, and the bread should be soaked in water (or milk).
- Squid: 500 g
- White bread: 100 g
2
Fry chopped onion and grated carrot in a pan with oil for about 7-8 minutes.
- Onion: 2 pieces
- Carrot: 1 piece
3
Next, we start grinding the filling in the meat grinder: squid, potatoes, bread (previously squeezed of water), fried onions with carrots, garlic.
- Squid: 500 g
- Potato: 1 piece
- White bread: 100 g
- Onion: 2 pieces
- Carrot: 1 piece
- Garlic: 2 cloves
4
Add salt, pepper, or spices to taste. Seafood spices can also be used. It's all about personal preference. Then mix well. If the filling is too liquid, you can add breadcrumbs. Sometimes flour is added as well. The filling is ready; let it rest for 7-8 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: to taste
5
We shape the patties, coat them in breadcrumbs, and fry on both sides in a heated pan with oil until golden brown. Then, we transfer the patties to a pot, add a little water, sprinkle with chopped onion and garlic, and simmer for about 14-17 minutes with the lid on.
- Breadcrumbs: to taste
- Onion: 2 pieces
- Garlic: 2 cloves
6
All set, the cutlets are ready to be served. Thus, we have cutlets that are not only fried but also steamed, which takes most of the cooking time. There is very little frying involved. This makes them even less harmful than those fried only in oil.
