Whole30 Crispy Fried Octopus
Dive into the bold and satisfying flavors of this Whole30 Crispy Fried Octopus, a nutrient-packed seafood dish that’s both paleo-friendly and irresistibly delicious. Tender baby octopus is simmered with sea salt and fresh lemon for a perfect infusion of flavor before being coated in a delicate layer of coconut flour. A savory blend of smoked paprika, garlic powder, and black pepper adds a hint of smoky warmth, while olive oil ensures a golden, crispy finish. Quick to prepare but impressive to serve, this dish pairs beautifully with a squeeze of fresh lemon and a sprinkle of vibrant parsley. Whether you're on the Whole30 program or simply seeking a light yet indulgent appetizer, this crispy fried octopus is sure to become your go-to recipe for seafood perfection. Keywords: Whole30 crispy fried octopus, paleo-friendly seafood recipe, gluten-free octopus, quick and easy octopus recipe, healthy crispy octopus.
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Recipe Information
Ingredients
- 2 pounds baby octopus
- 1 tablespoon sea salt
- 1 whole lemon
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 cup coconut flour
- 0.5 cup olive oil
- 2 tablespoons fresh parsley
- 6 cups cold water
Instructions
Rinse the octopus under cold water and pat it dry with paper towels.
In a large pot, bring 6 cups of cold water to a boil. Add the sea salt and the whole lemon after slicing it in half.
Once the water is boiling, reduce to a simmer and add the octopus. Let it simmer for about 30 minutes or until the octopus is tender when pierced with a fork.
After simmering, drain the octopus and allow it to cool slightly. Cut the tentacles apart from the body.
In a small bowl, mix black pepper, garlic powder, and smoked paprika. Sprinkle this spice mix over the octopus tentacles.
Place the coconut flour in a shallow dish. Roll each piece of octopus in the coconut flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
Fry the octopus in batches, making sure not to overcrowd the pan, for about 3-4 minutes per side until golden brown and crispy.
Remove the fried octopus tentacles and drain them on a paper towel-lined plate to remove excess oil.
Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 742 mg | 16% | |
*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.
