Name: Hot Butter Cuttlefish (Spicy Garlic Squid) Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Sri Lankan
Ingredients: 500 g cleaned cuttlefish or squid tubes (about 1 lb); 1 egg; ½ cup cornstarch; ½ cup all purpose flour; ½ tsp salt; ½ tsp black pepper; Vegetable oil for deep frying; 6 – 8 cloves garlic (finely minced); ½ large onion (large dice); 2 ½ tbsp Sri Lankan chili paste (or any chili crisp); 4 dried red chili (chopped); 1 ½ tbsp oyster sauce (optional but recommended); 2 ½ tbsp tomato ketchup (or alternative); 2 cups sliced banana peppers; 45 g butter (about 3 tbsp, or margarine); 1 tbsp vegetable oil; ½ – 1 tsp sugar (start with ½ tsp); 3 – 4 green onions / spring onions (sliced); Salt or soy sauce to taste; Water (as needed)

Print Recipe· 4.1 from 10 reviews

If you’re craving a dish that bursts with bold flavors and delightful textures, look no further than the Hot Butter Cuttlefish (Spicy Garlic Squid) Recipe. This amazing seafood treat combines tender, crispy cuttlefish coated in a luscious chili-garlic butter sauce that dances on your taste buds. Each bite offers a perfect balance of heat, savory richness, and a touch of sweetness, making it an irresistible comfort food that’s perfect for sharing with friends and family.

Ingredients You’ll Need

A white round plate at the bottom left holds cleaned cuttlefish or squid with soft, pale beige and light purple tones, showing smooth and slightly curled textures. Around the plate on a white marbled surface, there are several small clear glass bowls: one with several dark red dried red chilies, one with a dark reddish-brown chili paste or chili crisp, one with bright red tomato ketchup, one with pale yellow butter chunks, one with minced light yellow garlic, one with white salt and black pepper side by side, one with white cornstarch, and one with white flour. To the upper right of the plate, a single white egg sits next to a bunch of bright green banana peppers with smooth shiny skin. Above the peppers, there are three green onions with white bases and long green tops, next to a whole round onion with a light brown skin. Photo taken with an iphone --ar 4:5 --v 7

Getting the flavors spot on is all about having the right ingredients on hand. Luckily, the Hot Butter Cuttlefish (Spicy Garlic Squid) Recipe uses simple, fresh staples that each play a crucial role in making this dish sing—from the fresh garlic for aromatic punch, to the chili paste that gives it that signature fiery kick, and the butter that brings everything together with a silky, satisfying finish.

500 g cleaned cuttlefish (or squid tubes): The star ingredient, tender and perfect for absorbing flavors.
1 egg: Helps the coating stick beautifully for that crispy texture.
½ cup cornstarch: Adds a light crunch when frying.
½ cup all purpose flour: Combines with cornstarch for a perfect batter consistency.
½ tsp salt: Enhances all the natural flavors.
½ tsp black pepper: Provides a subtle heat and depth.
Vegetable oil for deep frying: Essential to get that golden crispiness.
6 – 8 cloves garlic (finely minced): Infuses the dish with an irresistible aroma and bold flavor.
½ large onion (large dice): Adds sweetness and texture balance.
2 ½ tbsp Sri Lankan chili paste: Packs in vibrant spicy heat and color; you can substitute with chili crisp if preferred.
4 dried red chili: Gives an extra layer of spiciness and visual appeal.
1 ½ tbsp oyster sauce (optional): Adds umami richness, highly recommended if you aren’t using Sri Lankan chili paste.
2 ½ tbsp tomato ketchup: Brings tanginess and a mild sweetness to marry the spices.
2 cups sliced banana peppers: Adds crunch and a mellow heat that balances the sauce beautifully.
45 g butter (or margarine): Creates the silky, buttery sauce that coats every piece.
1 tbsp vegetable oil: Helps in stir-frying and enhancing flavor.
½ – 1 tsp sugar: Balances out the savory and spicy elements perfectly.
3 – 4 green onions (sliced): Provides freshness and a pop of color for garnish.
Salt (or soy sauce to taste): To season and adjust the final flavor perfectly.
Water (as needed): Helps create a saucy consistency without overpowering the flavors.

How to Make Hot Butter Cuttlefish (Spicy Garlic Squid) Recipe

Step 1: Prepare the Cuttlefish

Start by cutting each cuttlefish or squid tube lengthwise. Clean it thoroughly under cold running water to remove any grit. If you spot a film inside the tube, gently scrape it off using the blunt side of a knife. This ensures a tender and clean texture. Then, score the surface diagonally in one direction and repeat in the opposite to create a diamond pattern — this cute detail also helps the flavors seep in and speeds up cooking.

Step 2: Marinate and Coat

Cut the prepared squid into 2-inch bands and season with salt and pepper. Let them sit for at least 15 minutes so the seasoning can work its magic. Crack an egg over the marinated squid, mixing everything to coat evenly. Next, toss the pieces in a blend of cornstarch and all-purpose flour which helps create that signature crispy coating when fried.

Step 3: Deep Fry to Perfection

Heat vegetable oil to 350°F (180°C) in a deep pot—this temperature is key for crispy cuttlefish without the oil seepage. Fry the coated squid in batches, around 1 to 2 minutes depending on thickness, until they turn golden and irresistibly crisp. Drain on paper towels to release any excess oil and keep them crunchy but tender inside.

Step 4: Craft the Spicy Garlic Butter Sauce

While the cuttlefish is marinating or frying, prep your sauce ingredients: finely mince garlic, dice onion, slice banana peppers, chop dried chili, and green onions. Heat butter and oil in a large skillet over medium-high heat, then toss in onions and garlic, stirring gently until fragrant but not browned. Stir in chili paste, dried chili, tomato ketchup, sugar, and oyster sauce, adding a splash of water if needed to keep the sauce luscious. After the banana peppers soften slightly, add the fried cuttlefish and toss to coat every piece in that irresistible spicy garlic butter goodness.

Step 5: Final Touches and Serve

Once the cuttlefish is thoroughly coated and heated through, taste and adjust with salt or soy sauce. Sprinkle sliced green onions on top for freshness and an inviting splash of color. Serve hot right away for the best crispy texture and flavor experience.

How to Serve Hot Butter Cuttlefish (Spicy Garlic Squid) Recipe

The image shows a large black wok filled with many pieces of light golden fried food, likely small strips of chicken or a similar ingredient, with a crispy texture. Underneath the fried pieces, there are visible green chili slices and some dried red chili peppers scattered around, adding color contrast. The wok sits on a stove, with bits of seasoning and small food particles stuck to the sides. The overall look is a mix of crunchy pale beige and earthy green and red colors. The photo was taken with an iphone --ar 4:5 --v 7

Garnishes

A simple garnish can elevate your Hot Butter Cuttlefish (Spicy Garlic Squid) Recipe beautifully. Freshly sliced green onions or a sprinkle of toasted sesame seeds add an enticing aroma and texture contrast. A wedge of lime on the side provides an optional zesty lift that pairs wonderfully with the spicy, buttery richness.

Side Dishes

This dish pairs brilliantly with fluffy steamed rice or fragrant jasmine rice, which helps mellow the heat and soak up the flavorful sauce. For something vibrant and fresh, serve with lightly sautéed greens or a crisp cucumber salad to balance the richness with crunch and freshness.

Creative Ways to Present

For an eye-catching presentation, serve the Hot Butter Cuttlefish (Spicy Garlic Squid) on a large platter garnished with banana pepper rings and chopped green onions. Layering it atop a bed of sautéed peppers or lettuce leaves makes a festive centerpiece perfect for sharing. You can also serve it in individual bowls for a cozy, intimate meal that feels extra special.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this delicious Hot Butter Cuttlefish (Spicy Garlic Squid) Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days. Keep in mind that the crispy texture may soften over time, but the flavors remain wonderfully intense.

Freezing

Freezing fried cuttlefish is not ideal if you want to preserve that crisp coating; however, you can freeze the sauce separately. Store the butter and chili sauce mixture in a freezer-safe container for up to 1 month. When ready to enjoy, thaw and reheat gently before tossing with freshly fried cuttlefish.

Reheating

To revive the cuttlefish’s crunch, reheat it in a hot oven or air fryer for a few minutes rather than microwaving. Heat the sauce separately in a pan and then combine before serving to keep that fresh homemade taste. This approach helps maintain the dish’s lively texture and flavor balance.

FAQs

Can I substitute squid for cuttlefish in this recipe?

Absolutely! Squid works wonderfully as a substitute and is often more readily available. The cooking times are similar, and you’ll still get that tender, crispy, and flavorful result that makes this recipe so special.

Is Sri Lankan chili paste essential, or can I use something else?

Sri Lankan chili paste gives a unique, deep spicy flavor, but if it’s not available, chili crisp or other chili pastes can be used. Just avoid using the oil portion if substituting with chili crisp to keep the sauce consistency right.

How do I avoid garlic and onion burning during cooking?

Keep the heat at medium-high and stir continuously once you add the garlic and onions. The goal is to soften and release their aromas without browning, which can cause bitterness. Adding a splash of water if needed helps regulate the heat.

Can I make this dish less spicy?

Yes! To tone down the heat, reduce the amount of chili paste and dried chili or replace banana peppers with milder varieties. You can also add a bit more sugar to balance spiciness without losing the dish’s bold flavor.

What’s the best way to clean cuttlefish for this recipe?

Rinse the cuttlefish under cold water and remove any opaque membrane on the inside by gently scraping with the blunt side of a knife. Ensuring it’s well cleaned helps improve texture and flavor absorption throughout the cooking process.

Final Thoughts

Trust me, once you try this Hot Butter Cuttlefish (Spicy Garlic Squid) Recipe, it might just become your new go-to when you want something exciting and flavorful at home. The crispy cuttlefish combined with the spicy, buttery garlic sauce is pure magic on a plate. I can’t wait for you to dive into this sensational dish and make wonderful memories around your table!