600g |
cuttlefish, cleaned |
|
light rapeseed oil, for cooking |
2 |
white onions, peeled and finely sliced |
4 |
garlic cloves, peeled and chopped |
2 |
red peppers, cored, deseeded and finely diced |
2 teaspoons |
smoked paprika |
200ml |
dry cider |
450ml |
Fish stock |
150g |
unsalted butter |
120g |
plain flour, plus an extra 50 g for coating |
2 |
eggs, beaten |
100g |
japanese panko breadcrumbs |
|
oil, for deep-frying |
|
cornish sea salt |
|
freshly ground black pepper |