Low Carb Crispy Fried Octopus
Dive into a culinary adventure with this irresistible Low Carb Crispy Fried Octopus recipe, where tender, flavorful octopus meets a delightfully crunchy almond flour and Parmesan coating. Boiled with aromatic bay leaves, garlic, and lemon for a perfectly soft texture, the octopus is then pan-fried to golden perfection using heart-healthy olive or avocado oil. This keto-friendly dish pairs bold seasoning with a satisfying crunch, making it a standout appetizer or main course. Garnished with fresh parsley and zesty lemon wedges, it’s a low-carb masterpiece that’s as elegant as it is delicious. Perfect for seafood lovers seeking a healthier indulgence, this recipe is sure to impress with its unique blend of flavors and textures!
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Recipe Information
Ingredients
- 2 pounds Octopus
- 8 cups Water
- 2 pieces Bay leaves
- 1 piece Lemon, sliced
- 4 pieces Garlic cloves, smashed
- 1 tablespoon Salt
- 1 teaspoon Black peppercorns
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Paprika
- 2 pieces Eggs
- 1 cup Olive oil or avocado oil
- 4 pieces Lemon wedges, for serving
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot, bring the water to a rolling boil with bay leaves, sliced lemon, smashed garlic cloves, salt, and black peppercorns.
Add the octopus to the boiling water, reduce the heat to a simmer, and cook for about 40-45 minutes until tender. Use a fork to test for tenderness.
Once cooked, remove the octopus from the pot and allow it to cool slightly before cutting it into bite-sized pieces.
In a shallow bowl, combine almond flour, grated Parmesan cheese, and paprika.
In another bowl, beat the eggs until well mixed.
Dip each piece of octopus into the beaten egg, then dredge in the almond flour mixture, ensuring it is well coated.
Heat the olive or avocado oil in a large skillet over medium-high heat.
Fry the coated octopus pieces in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side until crispy and golden brown.
Transfer the crispy octopus to a paper towel-lined plate to drain any excess oil.
Serve the crispy fried octopus with lemon wedges and sprinkle with freshly chopped parsley.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1382 mg | 29% | |
*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.
