How to Make Hot Butter Cuttle Fish
If you’ve ever sat in a Sri Lankan restaurant, staring at the menu and wondering what to order with your ice-cold drink, chances are Hot Butter Cuttle Fish caught your eye. And honestly? It deserves every bit of attention it gets.
This dish is fiery, buttery, slightly sweet, and insanely addictive. One bite, and it feels like a flavor explosion throwing a party in your mouth. The best part? You don’t need to be a professional chef to make it at home.
Let’s break it down, step by step, in the simplest way possible.
What Is Hot Butter Cuttle Fish?
Hot Butter Cuttle Fish is a popular Sri Lankan-Chinese fusion seafood dish made by deep-frying cuttle fish and tossing it in a rich, spicy butter sauce with garlic, chili, onions, and sauces.
Think of it like crispy seafood coated in a glossy, spicy glaze—comfort food with attitude.
Why This Dish Is So Popular
Perfect balance of spicy, salty, buttery, and slightly sweet
Crispy outside, tender inside
Works as a starter, side dish, or main
A favorite “bar food” across Sri Lanka
In short, it’s the kind of dish that disappears faster than you expect.
Ingredients You Need
Main Ingredients
500g cuttle fish (cleaned and sliced)
Oil for deep frying
Butter (2–3 tablespoons)
Sauces and Seasonings
Garlic (finely chopped)
Ginger (optional, finely chopped)
Green chilies (sliced)
Onion (sliced)
Curry leaves
Chili flakes
Soy sauce
Oyster sauce
Tomato sauce
Sugar
Salt
Black pepper
Cornflour
Optional Add-ons for Extra Flavor
Capsicum slices
Spring onions
Lemon juice for finishing
Choosing the Best Cuttle Fish
Fresh vs Frozen Cuttle Fish
Fresh cuttle fish is always best for flavor and texture. Look for:
Mild ocean smell
Firm flesh
Clean white color
Frozen cuttle fish works too—just make sure it’s fully thawed and patted dry.
How to Clean and Prepare Cuttle Fish
Remove the ink sac carefully
Peel off the outer skin
Wash thoroughly with water and a little lime juice
Drain completely
Dry cuttle fish is the secret to crispiness.
Kitchen Tools Required
Basic Equipment Checklist
Sharp knife
Mixing bowls
Frying pan or wok
Slotted spoon
Paper towels
Nothing fancy—just everyday kitchen gear.
Preparing the Cuttle Fish
Cleaning Step-by-Step
Rinse well
Remove excess moisture
Let it air-dry for 10 minutes
Cutting Techniques for Perfect Texture
Slice into medium-sized strips or rings. Too small, and they overcook. Too big, and they stay chewy.
Marination Process
Simple Marinade Recipe
Salt
Black pepper
Chili powder
Cornflour (1–2 tbsp)
Mix gently until evenly coated.
How Long to Marinate
10–15 minutes is enough. Over-marinating can make it soggy.
Making Hot Butter Sauce
Key Ingredients for the Sauce
Butter
Garlic
Chili flakes
Soy sauce
Oyster sauce
Tomato sauce
Sugar
Balancing Heat, Sweetness, and Butter
The magic lies in balance. Butter smooths the heat, sugar rounds it off, and chili brings the fire. Taste as you go.
Cooking Hot Butter Cuttle Fish
Frying the Cuttle Fish
Heat oil on medium-high
Fry cuttle fish until golden and crispy
Remove and drain on paper towels
Don’t overcrowd the pan—crispy loves space.
Tossing with Sauce
Melt butter in a wok
Add garlic, chilies, curry leaves
Add sauces and sugar
Toss fried cuttle fish quickly
Final Garnishing Steps
Add onions, capsicum, spring onions, and a squeeze of lime. Toss once and turn off heat.
Tips for Perfect Texture
Avoiding Rubbery Cuttle Fish
Never overcook
Fry on medium-high heat
Toss in sauce quickly
Getting Restaurant-Style Flavor
Use real butter. Not margarine. Butter is the soul of this dish.
Variations of Hot Butter Cuttle Fish
Extra Spicy Version
Add:
More chili flakes
Chili paste
Extra green chilies
Chinese-Style Hot Butter Cuttle Fish
Add:
Capsicum
Spring onions
A splash of vinegar
Serving Suggestions
Best Side Dishes
Fried rice
Garlic rice
Noodles
Ice-cold beverage
When to Serve This Dish
Perfect for:
Parties
Weekend dinners
Special occasions
Casual get-togethers
Storage and Reheating Tips
How to Store Leftovers
Store in an airtight container in the fridge for up to 2 days.
Best Way to Reheat
Reheat on a pan, not the microwave, to keep it crispy.
Nutritional Value
Health Benefits of Cuttle Fish
High in protein
Low in fat
Rich in vitamins and minerals
Everything in moderation, of course.
Common Mistakes to Avoid
Cooking Errors Beginners Make
Overcooking
Too much sauce
Skipping butter
Using wet cuttle fish
Avoid these, and you’re golden.
Why You Should Try This Recipe at Home
Homemade vs Restaurant Version
Homemade Hot Butter Cuttle Fish is:
Fresher
Customizable
More affordable
Just as delicious
And honestly? Making it yourself feels rewarding.
Conclusion
Hot Butter Cuttle Fish isn’t just a dish—it’s an experience. Crispy, spicy, buttery, and bursting with flavor, it’s one of those recipes that once you master, you’ll keep coming back to. Whether you’re cooking for guests or treating yourself, this recipe delivers restaurant-quality results right from your kitchen.
So grab that wok, heat up the oil, and let the magic happen.
FAQs
1. Can I use squid instead of cuttle fish?
Yes, squid works well and tastes very similar.
2. Why is my cuttle fish rubbery?
Overcooking is the main reason. Cook quickly on high heat.
3. Can I make this without deep frying?
Yes, shallow frying works, but deep frying gives better crispiness.
4. Is Hot Butter Cuttle Fish very spicy?
It can be adjusted. Reduce chilies for a milder version.
5. What oil is best for frying?
Use vegetable oil or sunflower oil with a high smoke point.
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