Elevated Snacks · Portuguese
Choco Frito
We flash fry these tender cuttlefish strips from Setúbal and serve them with a simple wedge of lemon.
Why This Works
The white wine marinade tenderizes the cuttlefish, while the light dusting ensures a crisp rather than doughy crust.
The Upgrade
Dust the finished strips with a mix of pimentão and sea salt right as they come out of the oil.
Chef's Secret
Michelin TechniqueDon't overcrowd the pot; if the oil temperature drops, the cuttlefish will absorb grease and become chewy instead of crisp.
Ingredients
Total time including resting: 35 min
Directions
Marinate cuttlefish with garlic, white wine, and salt for 30 minutes in the fridge.
30 minHeat vegetable oil to 350°F in a deep fryer or high-walled pot.
5 minDrain the cuttlefish and toss in flour, shaking off excess so it’s just a thin coating.
2 minFry the strips in batches until the coating is golden and rigid.
3 minTransfer to a paper towel briefly, then toss with fresh parsley.
1 minServe immediately with fresh lemon wedges to cut through the richness of the fry.
1 minWine Pairing
Arinto
White Wine
The BottleQuinta da Romeira Prova Régia Arinto
Arinto is famous for its citrus-driven acidity, which functions just like an extra squeeze of lemon. It provides the necessary sharpness to lift the dense, chewy texture of the fried cuttlefish.
Nutrition per Serving
390
calories
34g
protein
15g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
Great recipe — took me about 10 minutes longer than listed but worth it.
Really enjoyed this. I'd add a touch more acid next time, but very solid.