Description
Crispy Fried Baby Octopus is a crunchy and flavorful seafood dish featuring tender baby octopus marinated in milk and salt, coated in a seasoned flour and cornstarch mixture, then deep-fried to golden perfection. Served with fresh lemon juice, this recipe brings a delightful texture and bold taste perfect as an appetizer or snack.
Ingredients
Scale
Marination
- 1 pound Baby Octopus (Fresh or frozen)
- 1 teaspoon Kosher Salt
- 1 cup Milk
Coating
- 1 cup All-Purpose Flour
- 1 cup Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Dry Oregano
- 1 teaspoon Freshly Ground Black Pepper
- 0.5 teaspoon Cayenne Pepper (Adjust to spice preference)
Frying
- 4 cups Vegetable Oil (Heated to 350°F)
Serving
- 1 whole Lemon (Freshly squeezed juice for serving)
Instructions
- Prepare the marinade: In a large bowl, combine the baby octopus with kosher salt and milk. Stir gently to ensure the salt is evenly distributed and let it marinate for at least 30 minutes to tenderize and flavor the octopus.
- Make the coating mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, dry oregano, freshly ground black pepper, and cayenne pepper. This mixture will create a crispy and flavorful crust.
- Heat the oil: Pour about 4 inches of vegetable oil into a deep pot and heat it to 350°F (175°C), suitable for deep frying and ensuring even, crispy cooking.
- Coat the octopus: Remove the octopus from the marinade, allowing any excess liquid to drip off. Toss the octopus pieces thoroughly in the flour mixture until fully coated for a crunchy exterior.
- Fry the octopus: Carefully drop the coated octopus into the hot oil in batches, frying each for 2–3 minutes until golden brown and crispy on the outside.
- Drain and serve: Remove the fried octopus with a slotted spoon and drain on paper towels to remove excess oil. Serve immediately on a platter garnished with lemon wedges and freshly squeezed lemon juice for brightness.
Notes
- Ensure the oil temperature stays consistent at 350°F to achieve the perfect crispiness without making the octopus greasy.
- Adjust the cayenne pepper amount to suit your preferred spice level.
- Using baby octopus helps keep the frying time short and the texture tender.
- Marinating in milk tenderizes the octopus and helps reduce any fishy odors.
- Drain excess marinade before coating to avoid a soggy batter.
- Serve immediately after frying to maintain the crunchiness.
