Poix d’Eluiz

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Poix d’Eluiz
Appearance Crispy fried squid, served alongside melted cheese.
Difficulty 4/10 (0-Easiest)
Creator Ithanian Chefs
Class Lower and Middle Classes
  • One pound of squid, including body and whole tentacles
  • One lemon
  • Two cups of flour
  • One half-teaspoon of ground cayenne pepper
  • One half-teaspoon of ground paprika
  • One teaspoon of salt
  • One half-cup of milk
  • Flavorless oil of any variety, for frying
  • Cheese, of any variety.
  • Heavy cream.

Despite its questionable origins, the Poix d’Eluiz is a popular snack in many coastal cities and port towns. It quickly turned around the fate of squid on the market and in restaurants, transforming it from an oddity into a familiar fare. Its briny taste and chewy texture are offset with citrus, spice, and a fair bit of deep frying. The preparation of the dish is particularly simple, making it a common sight in any place selling seafood.


Although now commonplace as a snack or appetizer, the Poix d’Eluiz comes from humble beginnings. Rather than serving it as food, fishermen within Ithanian land would use the squid they caught as chum, finding no other use for the strange creature. They fetched a poor price, and were too rubbery to be an enjoyable meal. It would continue on like this for a number of decades until a fisherman, who to this day remains unidentified despite many claims, decided to use the supposedly vile thing as a slight towards the d’Eluise family. The original recipe called for squid tentacles to be battered in a cornstarch slurry soon after the creature was massacred, before being fried and dusted with paprika. Despite its dubious method of creation, it caught the attention of many eccentric eaters. The recipe was improved upon, birthing the Poix d’Eluiz that graces restaurants to this day.


Begin by butchering the squid. Be sure to remove the mantle, and avoid the internal organs. Cut out the ink sac, to ensure you avoid spoiling the rest. Cut the tentacles and mantle into tubes, small enough for a single bite. Juice the lemon into a bowl, before leaving your cut up squid to soak in it for thirty minutes. In a separate bowl, mix flour, paprika, salt, and cayenne pepper evenly. Divide this mixture into two separate containers, before filling a smaller bowl with the milk. Dredge the squid in the first flour mixture, dip this into the milk, then dredge it for a second time in the second flour mixture. When all of the squid has been prepared this way, prepare the oil and bring it to a boil. Fry all of the squid for approximately two to three minutes, until it is golden brown, and serve immediately. As for the dipping sauce, heat the cheese of your choosing with the heavy cream, and serve alongside.


  • The dish is generally comprised of golden brown ringlets of fried squid, as well as the odd tentacle or two. It’s generally served with a slice of lemon and and a sprig of parsley, for garnishing. On rare occasions, it’s served with a dipping sauce comprised of tomato, oregano, garlic, and onion.
  • In spite of popular presumption that the dish would smell fishy, the overwhelming scent is that of the fried batter. When broken apart, the squid should at most have a light brine - the faintest scent of the ocean.
  • Regardless of its somewhat unfamiliar appearance, the Poix d’Eluiz is a gentle affair, with most of the flavor coming from the batter. Its crunchy batter offsets the chewy consistency of the squid itself, which is only lightly salted.


  • Although no one can agree on who originated the dish, every claimant is sure that it was meant as a slight towards the d’Eluise family. The cause for the disagreement is uncertain, though rumors state that it had something to do with the creator’s wife.

Writers romeowo,
Processors HydraLana, birdsfoot_violet, FireFan96
Last Editor HydraLana on 02/22/2020.

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