Easy Fried Baby Octopus Recipe
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Easy Fried Baby Octopus Recipe
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Crispy Fried Baby Octopus has a golden-brown crust and tender octopus – a perfect appetizer that’s surprisingly easy to make and sure to impress. The secret is to marinate before you cook, resulting in a succulent texture and unbelievable flavor. Within less than 30 minutes, you’ll be serving up a plate of tender and flavorful baby octopus.
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Ingredients
- 1 pound baby octopus fresh or thawed
- 1 teaspoon kosher salt plus more for serving
- 1/2 cup milk
- 1 ½ cup all-purpose flour
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon dry oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- vegetable oil as needed
- lemon for garnish cut into wedges
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Instructions
Marinate Baby Octopus
- Clean baby octopus thoroughly.
- Mix 1 teaspoon kosher salt with milk in a large mixing bowl.
- Add baby octopus to the mixture and chill for 30 minutes in the refrigerator.
Coat the Octopus
- Whisk together the all-purpose flour, cornstarch, baking powder, dry oregano, ground black pepper, and cayenne in a large bowl.
- Take a few octopus and shake off the excess milk. Then toss them in the flour mixture. Coat evenly.
- Place the coated octopus in a colander. Repeat with the rest of the baby octopus.
Fry the Baby Octopus
- Add 4-inches of oil to a deep fryer or pot over medium-high heat. Heat the oil to 350°F. If you don’t have a candy thermometer, you can test your oil by sprinkling some flour. If it starts bubbling and it’s ready.
- One the oil is ready, gently add a few baby octopus to the oil using a pair of kitchen tongs. Fry for about 3 minutes or until golden brown.
- Remove the octopus from the oil and place them onto the paper towel on top of a wire rack. Season with salt immediately. Repeat for the rest of the baby octopus. Serve with lemon wedges and enjoy!
Equipments used:
Notes
- Marinating for 30 minutes before frying will produce really tender octopus.
- Make sure the oil temperature stays between 300-350˚F. The temperature may drop slightly after you add the octopus, so adjust the heat accordingly.
- Don’t overcrowd the pan during frying.
Nutrition Information
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Calories
324kcal
(16%)
Carbohydrates
50g
(17%)
Protein
23g
(46%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
57mg
(19%)
Sodium
910mg
(38%)
Potassium
494mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
273IU
(5%)
Vitamin C
6mg
(7%)
Calcium
133mg
(13%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4As an appetizer
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 910mg | 38% |
| Potassium | 494mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 133mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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