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How to make sepia tender and tasty?

It seems to me that there is a great disagreement in the literature on how to achieve that. Advice varies from frying it very hot (300°C) for short times, to frying al low temperature for long times with a lot, or entirely without any oil.

Any well founded opinions on this?

cgogolin
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    Related: [How do you cook calamari / squid and avoid making it tough?](http://cooking.stackexchange.com/q/32690/23376) – Ching Chong Jan 03 '15 at 21:36
  • Thanks, this more or less solves my question. I am leaving this here for now as the word sepia does not appear in the original question and so I was unable to find it. – cgogolin Jan 05 '15 at 13:15

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