The present invention relates to a method for processing and packing a cuttlefish fry. The method comprises: a preparing step (S10) of cutting a middle part of a cuttlefish, removing and washing entrails, teeth, and the like, and maintaining a developed state of a cut body, a fin, and a head of the cuttlefish a skewer producing step (S20) of forming one cutting line in a length direction on the middle part of the cuttlefish developed in the preparing step (S10), and skewing a skewer in both sides thereof on the basis of the cutting line so as to maintain the shape of a cuttlefish a cuttlefish trimming step (S30) of forming cuttings on both surfaces of the body of the cuttlefish in a widthwise direction, and cutting the edge of the body to enable a consumer to easily eat the same, after the skewer producing step (S20) a liquid dough coating step (S40) of coating a liquid dough on the cuttlefish after the cuttlefish trimming step (S30) a frying step (S50) of adding a ring part of the cuttlefish coated with the liquid dough to be inclined at 30-40° in oil boiling at 170-185°C, and frying the same for 2-3 minutes, after the liquid dough coating step (S40) and an accommodating step (S60) of accommodating the fried cuttlefish in a packing sheet after the frying step (S50). According to the present invention, canola oil which is good for health is used, and a frying batter is produced to be crispy by using only a liquid dough, so a chewing texture can be enhanced. Also, herb powder is added in the frying batter, so the flavors of a cuttlefish fry can be more improved.COPYRIGHT KIPO 2016본 발명은 오징어의 가운데 부분을 절개하고 내장과 이빨 등을 제거하고, 세척한 후에 절개된 몸통, 지느러미 및 머리가 전개된 상태를 유지하는 준비단계(S10) 상기 준비단계(S10)에서 전개된 상기 오징어 중앙부에 세로방향으로 하나의 절개 칼집선을 형성시키고, 상기 칼집선을 기준으로 양측에 꼬치를 길이방향으로 꿰어서 오징어의 형상을 유지하도록 하는 꼬치형성단계(S20) 상기 꼬치형성단계(S20) 후, 상기 오징어 몸통의 양면에 가로방향으로 칼집을 내고, 몸통의 가장자리를 절개하여 먹기 용이하도록 하는 오징어 손질 단계(S30) 상기 오징어 손질 단계(S30) 후, 상기 오징어에 액상반죽을 묻히는 액상 반죽 도포단계(S40) 상기 액상 반죽 도포단계(S40) 후에 액상반죽이 도포된 상기
