Description
Make your kitchen a seafood paradise with this authentic deep-fried octopus recipe that gives you restaurant-quality results every time.
This recipe blends traditional tenderizing techniques with exact frying methods. The result is perfectly crispy octopus with a golden-brown exterior and tender interior. The dish takes about an hour to prepare and feeds 4-6 people.
Ingredients
Scale
- 1 medium-large octopus, cleaned.
- 1/2 cup all-purpose flour.
- 3 tablespoons cornstarch.
- 2 bay leaves.
- 1/2 cup dry white wine.
- Salt and pepper to taste.
- Vegetable oil for frying.
Instructions
- Put the octopus in a heavy-bottom pot with wine and bay leaves. Add water until covered and bring to a boil.
- Lower heat, cover, and simmer for 45 minutes until fork-tender.
- Let the octopus cool in the covered pot at room temperature.
- Cut the tentacles into 2-inch pieces and slice the head into rings.
- Mix flour and cornstarch in a plastic bag and season with salt and pepper.
- Heat oil to 375°F (190°C) in a deep frying pan.
- Coat the octopus pieces in flour mixture by shaking in the bag.
- Fry in batches until golden brown for about 1-2 minutes per batch.
- Drain on paper towels and serve right away.
Notes
Oil Temperature: Keep oil temperature steady between batches for even cooking.
Safety First: A splatter guard protects you from hot oil.
Storage: You can refrigerate leftovers for up to 3 days.
Reheating: The best results come from reheating in an air fryer at 350°F for about 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Seafood
- Method: Frying