Crispy Fried Octopus
Elevate your seafood game with our irresistible Crispy Fried Octopus recipe—an indulgent dish that boasts a perfect balance of tender, flavorful octopus encased in a golden, crunchy coating. This recipe starts with freshly simmered octopus, infused with aromatic bay leaves and zesty lemon, ensuring every bite is packed with bold, vibrant flavors. The tentacles are then dredged in a seasoned flour and cornstarch mixture enhanced with baking powder for extra crispiness before being expertly fried to perfection. Garnished with fresh parsley and served alongside lemon wedges, this dish makes an impressive appetizer or main course that will transport your taste buds straight to the Mediterranean. Easy to follow and ideal for seafood lovers, Crispy Fried Octopus is sure to become a star of your culinary repertoire.
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Recipe Information
Ingredients
- 2 pounds fresh octopus
- 2 whole bay leaves
- 1 whole lemon
- 3 cloves garlic
- 8 cups water
- 1 cup flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups frying oil
- 2 tablespoons parsley
Instructions
Clean the octopus by removing the beak and internal organs if not already cleaned by the fishmonger.
In a large pot, combine the water, bay leaves, lemon cut into halves, and peeled garlic cloves. Bring the mixture to a simmer.
Place the octopus into the simmering water and cook gently for about 30 to 35 minutes, or until the octopus is tender when pierced with a fork.
Remove the octopus from the water and let it cool. Once cooled, cut the tentacles into 2-inch pieces.
In a shallow dish, combine the flour, cornstarch, baking powder, salt, and ground black pepper. Mix well.
Pat the octopus dry with paper towels to remove excess moisture.
Dredge each octopus piece in the flour mixture, ensuring it is well-coated. Shake off any excess flour.
In a large frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
Fry the octopus pieces in batches, ensuring not to overcrowd the pan, for about 3 to 5 minutes per side, or until golden brown and crispy.
Remove the crispy octopus pieces from the oil and drain on paper towels to remove excess oil.
Garnish with freshly chopped parsley and serve immediately with lemon wedges for squeezing.
Nutrition Facts
Calories |
9461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 957.4 g | 1227% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4965 mg | 216% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 1.9 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 55.3 mg | 307% | |
| Potassium | 3489 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
