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Directions: |
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1. |
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Clean and cut cuttlefish into 4-inch long pieces. Score back lengthwise about 8 lines. Marinate with soy sauce, wine, salt, and black pepper for 20 minutes. |
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2. |
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Beat
3 eggs in bowl until smooth. |
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3. |
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Coat cuttlefish with
cornstarch; dip in beaten eggs, coat with cornstarch once more. |
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Directions:
(continued) |
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4. |
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Heat 5 cups oil to 300° F in skillet, fry cuttlefish in oil until brown.
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5. |
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Remove from oil, cut into 2 to 4 pieces, arrange on plate, garnish with red radishes and green leaf lettuce. Serve.
Makes 4 servings
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