📝 About This Recipe
Hailing from the coastal city of Setúbal, Choco Frito is a beloved Portuguese classic that transforms humble cuttlefish into a crispy, golden delicacy. The secret lies in tenderizing the thick meat in a fragrant citrus marinade before coating it in a signature cornmeal crust for an irresistible crunch. Every bite offers a perfect contrast between the succulent, tender interior and the seasoned, crackling exterior, evoking the sun-drenched atmosphere of a seaside 'tasca'.
🥗 Ingredients
The Cuttlefish & Marinade
- 1 kg Fresh Cuttlefish (cleaned, skin removed, and cut into 2cm thick strips)
- 6 cloves Garlic (smashed and roughly chopped)
- 3 pieces Bay Leaves (dried or fresh, torn in half)
- 1 large Lemon Juice (freshly squeezed)
- 1/2 cup Dry White Wine (preferably a Portuguese Vinho Verde)
- 1 tablespoon Sweet Paprika (Pimentão Doce)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Piri-Piri Sauce (or a pinch of cayenne pepper for heat)
The Coating & Frying
- 1.5 cups Yellow Cornmeal (fine ground for that authentic Setúbal texture)
- 1/2 cup All-Purpose Flour (to help the coating adhere)
- 1 liter Vegetable Oil (for deep frying)
- 1 pinch Fine Salt (to season immediately after frying)
Garnish & Serving
- 1 piece Lemon (cut into wedges)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Black Olives (Portuguese Galega olives)
👨🍳 Instructions
-
1
Begin by cleaning the cuttlefish thoroughly. Remove the internal bone, beak, and ink sac (save the ink for another recipe!). Peel off the outer skin until the flesh is pearly white.
-
2
Cut the cuttlefish body into thick strips, roughly 2cm wide and 6-8cm long. If using the tentacles, leave them whole or cut into manageable bite-sized clusters.
-
3
In a large glass bowl, combine the cuttlefish strips with the smashed garlic, torn bay leaves, lemon juice, white wine, paprika, salt, pepper, and piri-piri sauce.
-
4
Mix well with your hands to ensure every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This step is crucial for tenderizing the meat.
-
5
After marinating, drain the cuttlefish in a colander. Discard the liquid but keep the garlic and bay leaves if you wish to fry them alongside for extra aroma.
-
6
Pat the cuttlefish strips very dry with paper towels. Excess moisture will prevent the crust from becoming crispy.
-
7
In a wide, shallow dish, whisk together the fine cornmeal and all-purpose flour until well combined.
-
8
Dredge each piece of cuttlefish in the flour mixture, pressing firmly so the coating sticks. Shake off any excess flour.
-
9
In a deep fryer or a heavy-bottomed pot, heat the vegetable oil to 180°C (350°F). Use a thermometer to ensure the temperature is consistent.
-
10
Carefully drop the cuttlefish strips into the hot oil in small batches. Do not overcrowd the pot, or the temperature will drop and the coating will become greasy.
-
11
Fry for 3-5 minutes until the exterior is a deep golden brown and the cuttlefish is cooked through but still springy.
-
12
Use a slotted spoon to remove the fried cuttlefish and drain on a wire rack or paper towels.
-
13
While still piping hot, sprinkle with a tiny bit of fine salt. The heat will help the salt stick.
-
14
Transfer to a serving platter, garnish with fresh parsley, black olives, and plenty of lemon wedges for squeezing.
💡 Chef's Tips
Always pat the cuttlefish dry before dredging; moisture is the enemy of a crispy crust. If the cuttlefish feels particularly tough, you can parboil the strips for 5 minutes in salted water before marinating. Using cornmeal is traditional for the 'Setubalense' style as it provides a crunchier texture than wheat flour alone. Ensure your oil is at the correct temperature (180°C); too cold and it's soggy, too hot and the outside burns before the inside is tender. Don't skip the marinating time; the acidity in the wine and lemon juice is essential for breaking down the proteins.
🍽️ Serving Suggestions
Serve with 'Batatas Fritas' (homemade thick-cut fries) and a simple tomato rice (Arroz de Tomate). A crisp, chilled glass of Vinho Verde or a cold Portuguese lager like Sagres or Super Bock. Offer a side of garlic aioli or a spicy piri-piri oil for dipping. A fresh garden salad with onions and vinegar helps cut through the richness of the fried seafood. Finish the meal with a 'Bica' (Portuguese espresso) to aid digestion.