The present invention relates to a method of preparing untwisted squid cutlets and the squid cutlets. The method includes: step (a) of dressing raw squids by cutting the squids open, removing internal organs, cutting legs out and removing skins, spreading the dressed raw squids wide open, and hammering the raw squids with a cooking hammer for five to ten minutes until the thickness of the raw squids become as thin as 30 - 45% of the initial thickness step (b) of attaching cheese chips on the surfaces of the dressed squids, coating the squids with frying flour, dipping the coated squids sufficiently into prepared paste, coating the dipped squids with a sufficient amount of bread crumbs, putting the coated squids into plastic bags one to one, and aging the squid cutlets for 12 - 24 hours at low temperatures step (c) of frying the aged squid cutlets for 90 seconds in oil at a temperature of 180 - 195°C while the squid cutlets are put between gridirons and strongly pressed and opening the gridirons after 90 seconds to complete the squid cutlets. The paste in the step (b) is prepared by mixing one or two raw eggs, adding 50 - 250 grams of onion extract and 10 - 75 grams of peanut flour, and stirring the mixture for three to five minutes. As it is possible to cook while maintaining the original shape of the raw squids, the provided squid cutlets can have good taste and texture. Also, the provided squid cutlets can maintain the original taste of the squids by not using other additives. By adding peanuts which are a good combination with the squids for seasoning, it is possible to help reduce the blood cholesterol level by the unsaturated fatty acid in the peanuts, and by adding the onion extract in the paste, it is possible to remove undesired tastes of the squids and accordingly provide the natural flavor of the squids.COPYRIGHT KIPO 2014본 발명은 말리지 않은 오징어까스 제조방법 및 그 오징어까스에 관한 것으로, (a) 생오징어의 배를 갈라 내장을 제거하고 다리를 절단한 후 껍질을 탈피하여 준비하고, 준비된 상기 생오징어를 넓게 펼친 후 손질용 망치로 최초 상기 생오징어
