: How to fry sepia? 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

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How to fry sepia?
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?

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