Description
This Crispy Fried Baby Octopus recipe delivers a crunchy and flavorful seafood delight that’s perfect as an appetizer or snack. Marinated in milk and seasoned with a blend of spices, the baby octopus is coated in a light and crispy batter and fried to golden perfection. Served with fresh lemon juice, it offers a tangy finish to complement the savory crunch.
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
For Frying & Serving
- 4 cups Vegetable Oil (Heated to 350°F)
- 1 whole Lemon (Freshly squeezed juice for serving)
Instructions
- Preparation: In a large bowl, combine the baby octopus, kosher salt, and milk. Stir gently to ensure all pieces are coated, then let the octopus marinate for at least 30 minutes to tenderize and infuse flavor.
- 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 until well combined.
- Heat the Oil: Pour about 4 inches of vegetable oil into a deep pot and heat it to 350°F (175°C) to ensure proper frying temperature for a crispy finish.
- Coat the Octopus: Remove the marinated octopus from the milk, allowing excess liquid to drip off to avoid soggy batter. Toss the octopus pieces in the flour mixture, ensuring they are thoroughly coated with the dry ingredients.
- Fry the Octopus: Carefully drop the coated octopus into the hot oil in batches to prevent overcrowding. Fry each batch for 2–3 minutes until the octopus is golden brown and crispy on the outside.
- Drain and Serve: Use a slotted spoon to remove the fried octopus and place them on paper towels to drain excess oil. Serve immediately on a platter garnished with lemon wedges and freshly squeezed lemon juice for a bright, tangy contrast.
Notes
- Ensure the oil temperature is maintained at 350°F for optimal crispiness.
- Do not overcrowd the pan while frying to prevent the oil temperature from dropping.
- Adjust cayenne pepper quantity according to your preferred spice level.
- Fresh baby octopus is preferable, but frozen can be used if properly thawed before marinating.
- Serve immediately for the best texture; the octopus can lose crispiness if left to sit.
