Cuttlefish

Ingredients

• 500 g Cassava (tapioca) roots (peeled and cut into 1‑inch thick sticks)
• 1 tsp Baking soda (for soaking solution)
• 4 cup Water (enough to fully submerge cassava)
• 1 tsp Salt (plus extra for seasoning)
• ½ tsp Black pepper (freshly ground)
• 1 tsp Paprika (for mild heat and color)
• ½ tsp Chili powder (adjust to taste)
• ½ tsp Garlic powder (optional)
• 2 large Egg whites (lightly beaten)
• ½ cup Cornstarch (for coating)
• ½ cup All‑Purpose Flour (for coating)
• 2 cup Vegetable oil (for deep frying, high smoke point)

Instructions

1. Prepare Cassava

   Peel the cassava roots and cut them into 1‑inch thick sticks, resembling calamari rings. Rinse under cold water to remove surface starch.

   Time: PT10M

2. Baking‑Soda Soak

   In a large bowl, dissolve 1 tsp baking soda in 4 cups water. Submerge the cassava sticks, ensuring they are fully covered. Let soak for 10 minutes, then drain using a colander and pat dry with paper towels.

   Time: PT10M

3. Season the Cassava

   Transfer the dried cassava sticks back to the bowl. Sprinkle with 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, ½ tsp chili powder, and ½ tsp garlic powder. Toss to coat evenly.

   Time: PT5M

4. Add Egg White Binder

   Pour the beaten egg whites over the seasoned cassava and mix gently until the sticks are lightly coated. The egg white acts as a binder for the coating.

   Time: PT3M

5. Prepare Coating Mix

   In a separate shallow bowl, combine ½ cup cornstarch, ½ cup all‑purpose flour, and a pinch of the same spice blend used earlier. Mix well.

   Time: PT3M

6. Coat the Cassava

   Roll each egg‑white‑bound cassava stick in the coating mixture, ensuring an even layer. Shake off excess and place on a tray.

   Time: PT5M

7. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep‑fat pot and heat over medium‑high heat until it reaches 350°F (175°C). Use a thermometer or drop a small piece of coating; it should sizzle and rise immediately.

   Time: PT5M

   Temperature: 350°F

8. Deep Fry Cassava Sticks

   Working in small batches, gently lower the coated cassava sticks into the hot oil. Fry for 3‑4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

9. Season and Serve

   While still hot, sprinkle a little extra salt or a pinch of chili powder if desired. Serve immediately with chutney, ketchup, or a tangy yogurt dip.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g