Paleo Crispy Fried Octopus
Dive into the irresistible world of Paleo Crispy Fried Octopus, a seafood recipe that combines tender octopus with a golden, grain-free crust for a dish that’s as healthy as it is indulgent. This paleo-friendly recipe uses fresh octopus, coconut flour, and nutrient-rich coconut oil to achieve a crunchy exterior while keeping the inside buttery soft. Seasoned with smoked paprika, garlic powder, and a touch of black pepper, each bite bursts with bold Mediterranean flavors. The octopus is boiled to perfection with lemon and sea salt before being fried to crispy glory, making it easy to prepare and deliciously satisfying. Garnished with fresh parsley and a squeeze of lemon, it’s the perfect appetizer or main course for seafood enthusiasts and paleo dieters alike. Bring the taste of coastal cuisine to your table with this crowd-pleasing dish!
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Recipe Information
Ingredients
- 2 pounds fresh octopus
- 1 lemon
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 0.5 cup coconut flour
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 eggs
- 0.5 cup coconut oil
- 2 tablespoons fresh parsley
Instructions
Clean the octopus under cold running water to remove any impurities.
Fill a large pot with water and bring it to a boil. Once boiling, add salt and the juice of one lemon.
Submerge the octopus into the boiling water and simmer for 30 minutes until tender.
Remove the octopus from water and allow it to cool. Once cool, cut it into 1-inch pieces.
In a small bowl, whisk together the eggs until smooth. In another bowl, mix coconut flour, garlic powder, smoked paprika, and ground black pepper.
Heat coconut oil in a large skillet over medium-high heat.
Dip each octopus piece into the egg mixture, allowing excess to drip off, then coat with the flour mixture.
Carefully place the coated octopus pieces into the hot oil, frying for about 3-4 minutes on each side or until golden brown and crispy.
Remove the fried octopus from the skillet and place them on a paper towel-lined plate to drain excess oil.
Sprinkle with freshly chopped parsley and serve immediately with lemon wedges.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 7.3 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 592 mg | 46% | |
| Iron | 54.9 mg | 305% | |
| Potassium | 3932 mg | 84% | |
*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.
