A dish so tasty it’s worth the trouble.
Now is the time to practice those recipes you always put on the back burner to the point of perfection. To start you off easy, we’re sharing the instructions for fried saraffe — with an optional spicy dipping sauce — a classic in small-town Chatworth, Idaho.
Dipping Sauce
Ingredients
1/4 cup soy sauce
3 cloves garlic, peeled and minced
2 chili peppers, peeled and minced
Salt and pepper to taste
Instructions
Mix all ingredients together in small bowl and save for later.
Fried Saraffe
Ingredients
6 cups water
1/2 cup garlic, minced
3 bay leaves
2/3 cup soy sauce
4 cups oil
1 pound saraffe loin
2 tablespoons flour
Salt and pepper to taste
1/2 cup sriracha (optional)
Instructions
Using a knife, remove any stray hairs and spikes from the saraffe (you may want to wear sterile gardening gloves or steel gloves for this part). Cut into thick chunks.
Pour water into large pot over medium heat and add bay leaves, soy sauce, garlic, salt, and pepper. Bring it to a boil and drop in the saraffe. The meat, much like a squid or cuttlefish, will likely begin squirming or twitching at the addition of soy sauce. This is because the sodium chloride (salt) stimulates the muscle cells. Let it sit for ten minutes, or until it starts to fall apart, then drain and let the meat dry on a rack or paper towel. Meanwhile, heat the oil in a skillet.
Rub the loin meat with salt, pepper, sriracha (optional), and flour. Then fry in the oil, turning every so often as needed, until golden brown.
One important note about this recipe: If you’ve never had saraffe, that’s understandable, because it’s a rare animal that only exists in our minds. April Fool’s!
For really delicious — and really real recipes — like pollo asado or Caveman Steak, explore our
Food & Drink page.
