Description
Discover the crispy, tender delight of Fried Octopus at Tales Of A Kitchen. A perfect seafood recipe for any occasion, bursting with flavor and texture!
Ingredients
Scale
Main Ingredients
- 1–2 lbs fresh or frozen octopus, cleaned
- 1 cup all-purpose flour
- 1 cup cornmeal or breadcrumbs (optional, for extra crispiness)
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Vegetable oil, for frying
Optional Garnishes and Sides
- Lemon wedges
- Fresh parsley, chopped
- Garlic aioli or spicy mayo for dipping
Instructions
- Pre-cook the octopus: If the octopus isn’t pre-cooked, simmer it in water with bay leaves, garlic, and salt for 40–60 minutes until tender. Allow it to cool, then cut into bite-sized pieces.
- Prepare the coating: In a bowl, mix the flour, cornstarch, smoked paprika, garlic powder, salt, and pepper. If you’re making a batter, whisk in ice-cold sparkling water until smooth.
- Heat the oil: In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
- Coat the octopus
Dip the octopus pieces into the dry flour mixture or batter, ensuring they are evenly coated. - Fry the octopus: Fry the pieces in small batches for 2–3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve and enjoy: Serve the fried octopus hot with lemon wedges and your favorite dipping sauce, like garlic aioli or spicy chili mayo.
Notes
- To save time, use pre-cooked frozen octopus, which is often tenderized during processing.
- Experiment with seasonings! Add cayenne for heat or dried herbs for a Mediterranean twist.
- For extra crunch, use panko breadcrumbs instead of a flour-based batter.
Nutrition
- Serving Size: 1
- Calories: 350
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg