Low Sodium Crispy Fried Octopus
Indulge in the ultimate seafood treat with this *Low Sodium Crispy Fried Octopus* recipe, a lighter twist on a classic favorite that's bursting with flavor and crunch. Tender octopus, simmered to perfection with aromatic bay leaves, peppercorns, and garlic, is transformed into golden, crispy bites thanks to a delicate coating of seasoned flour, cornstarch, smoked paprika, and a touch of zesty lemon. This low sodium option ensures you're not sacrificing taste while keeping the salt in check. Perfectly fried in hot oil for a satisfying crunch, every piece is elevated with a sprinkle of fresh parsley and a squeeze of bright lemon juice. An impressive appetizer or a standout main dish, this recipe is a seafood lover's dream—and it all comes together in under 90 minutes. Pair with your favorite side salad or dipping sauce for a restaurant-quality experience at home! Keywords: low sodium recipe, crispy fried octopus, seafood appetizer, homemade fried octopus, best octopus recipe.
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Recipe Information
Ingredients
- 2 pounds octopus
- 8 cups water
- 1 cup white wine
- 3 leaves bay leaves
- 1 tablespoon black peppercorns
- 4 cloves garlic cloves
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon lemon zest
- 1 large egg
- 0.5 cup milk
- 4 cups vegetable oil
- 2 tablespoons fresh parsley
- 1 whole lemon wedges
Instructions
Start by cleaning the octopus, if not already done, by removing the beak and any other undesirable parts. Rinse it under cold water.
In a large pot, add the water, white wine, bay leaves, peppercorns, and garlic cloves. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and add the whole octopus. Simmer gently for about 45 minutes or until the octopus is tender. Pierce it with a fork to check for doneness.
When cooked, remove the octopus from the pot and allow it to cool. Once cooled, cut the tentacles into 2-3 inch pieces.
In a mixing bowl, combine the flour, cornstarch, smoked paprika, ground black pepper, and lemon zest.
In another bowl, whisk the egg and milk together to form an egg wash.
Heat the vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).
Dip each piece of octopus into the egg wash, allowing excess to drip off, then coat in the flour mixture completely.
Gently place the coated octopus pieces into the hot oil. Fry in batches, making sure not to overcrowd the pot, until crisp and golden brown, roughly 3-5 minutes.
Remove with a slotted spoon and drain on paper towels.
Garnish the crispy fried octopus with fresh parsley and serve immediately with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
10223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 966.6 g | 1239% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 585.2 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 13.4 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 946 mg | 73% | |
| Iron | 54.5 mg | 303% | |
| Potassium | 3605 mg | 77% | |
*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.
