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Easy Fried Baby Octopus Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
30 mins
Total Time
55 mins
Servings: 4 As an appetizer
Calories: 324 kcal
Course: Appetizer
Cuisine: American

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

Instructions

Marinate Baby Octopus
    Cup of Yum
  1. Clean baby octopus thoroughly.
  2. Mix 1 teaspoon kosher salt with milk in a large mixing bowl.
  3. Add baby octopus to the mixture and chill for 30 minutes in the refrigerator.
Coat the Octopus
  1. Whisk together the all-purpose flour, cornstarch, baking powder, dry oregano, ground black pepper, and cayenne in a large bowl.
  2. Take a few octopus and shake off the excess milk. Then toss them in the flour mixture. Coat evenly.
  3. Place the coated octopus in a colander. Repeat with the rest of the baby octopus.
Fry the Baby Octopus
  1. 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.
  2. 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.
  3. 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!

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

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

% 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.