Deep Fried Octopus

Deep Fried Octopus is a crispy, tender seafood dish that's deliciously savory and flavorful. The octopus is lightly battered and deep-fried until golden brown, creating a crunchy exterior while keeping the inside tender. This dish is often served as an appetizer or main course and pairs perfectly with dipping sauces. Here's how to make it:

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Ingredients:

• 1 pound small octopus (or baby octopus)
• 1 cup all-purpose flour (for dredging)
• 1/2 cup cornstarch (for extra crispiness)
• 1 teaspoon baking powder (optional, for fluffier batter)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon paprika (optional, for a little extra flavor)
• 1/2 cup cold sparkling water (or cold water)
• 2 cups vegetable oil (for deep frying)
• Lemon wedges (for serving)
• Fresh parsley (optional, for garnish)

Dipping Sauce (optional):

• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger
• 1/2 teaspoon honey or sugar
• Chili flakes (optional, for heat)

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Instructions:

1. Prepare the Octopus:

• If using whole octopus, clean and tenderize the octopus by freezing it first for a few hours (this helps break down the muscle fibers), or you can tenderize it by gently pounding it with a meat mallet.
• Rinse the octopus under cold water to remove any excess grit or impurities. Pat dry with paper towels. If using small whole octopus, you can leave them intact, or you can cut them into smaller bite-sized pieces.

2. Make the Battering Mix:

• In a large bowl, combine the flour, cornstarch, baking powder (optional), salt, pepper, and paprika. Whisk the dry ingredients to ensure everything is well mixed.
• Gradually add the cold sparkling water (or cold regular water) to the dry ingredients, whisking until a smooth batter forms. The batter should be thick enough to coat the back of a spoon but still flow off gently.

3. Heat the Oil:

• Heat vegetable oil in a deep frying pan or large pot over medium-high heat. The oil should reach around 350°F (175°C) for proper frying. Use a thermometer to ensure the oil is hot enough.

4. Coat the Octopus:

• Dip the octopus pieces into the batter, ensuring they are evenly coated. Let the excess batter drip off before frying.

5. Fry the Octopus:

• Carefully lower the battered octopus into the hot oil in small batches to avoid overcrowding. Fry for about 3-4 minutes, or until the octopus is golden brown and crispy.
• Use a slotted spoon to remove the fried octopus from the oil and place it on a plate lined with paper towels to drain any excess oil.

6. Serve:

• Arrange the deep-fried octopus on a serving plate. Garnish with fresh parsley, if desired, and serve with lemon wedges on the side for squeezing over the top.
• You can also serve it with a dipping sauce, such as a soy-based sauce, a garlic aioli, or a spicy mayo.

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Dipping Sauce (Optional):

• In a small bowl, mix together soy sauce, rice vinegar, sesame oil, grated ginger, honey, and chili flakes (if using). Stir until well combined, and serve alongside the octopus for dipping.

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Tips:

• Tenderizing: If the octopus isn't already tender, you can simmer it in water with a little wine or vinegar for 30-40 minutes before frying to ensure it’s not tough.
• Flavor Variations: Add a pinch of cayenne pepper or chili powder to the batter for an extra kick.
• Serve with: Deep-fried octopus pairs wonderfully with a simple salad, rice, or a cold beer for a light yet satisfying meal.

This Deep Fried Octopus is crispy on the outside, tender on the inside, and perfect for seafood lovers. Whether served as an appetizer or main dish, it's sure to be a hit!