Description
This recipe features crispy marinated baby octopus that is flavorful and tender on the inside with a golden, crunchy exterior. Marinated in a zesty combination of olive oil, lemon juice, garlic, and herbs, then lightly dusted and fried to perfection, it’s a delightful Mediterranean appetizer perfect for seafood lovers.
Ingredients
Scale
Marinade
- 1 pound baby octopus (cleaned)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
For Frying and Serving
- Vegetable oil (for frying, about 1 inch in skillet)
- Lemon wedges (for serving)
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, dried oregano, crushed red pepper flakes, salt, and black pepper until well combined.
- Marinate the Octopus: Add the cleaned baby octopus to the marinade and toss thoroughly to coat all pieces. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to infuse. Marinating overnight is also an option for enhanced taste.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour and cornstarch. This mixture will create a light, crispy coating on the octopus.
- Dry the Octopus: Remove the octopus from the marinade and pat it dry completely with paper towels to ensure crispiness during frying.
- Coat the Octopus: Lightly dredge each piece of octopus in the flour-cornstarch mixture, shaking off any excess to prevent clumping or sogginess.
- Heat the Oil: Pour approximately 1 inch of vegetable oil into a deep skillet and heat over medium-high heat. Use a thermometer or test for readiness; the oil should reach about 350°F.
- Fry the Octopus: Fry the octopus in batches to avoid overcrowding. Cook each batch for 2 to 3 minutes or until the pieces turn golden brown and crispy on the outside.
- Drain and Serve: Remove the fried octopus with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve immediately with fresh lemon wedges on the side for a zesty finish.
Notes
- For an extra layer of flavor, briefly grill the marinated octopus before frying to add smokiness.
- This dish pairs exceptionally well with a light garlic aioli or creamy tzatziki sauce for dipping.
- Ensure octopus is patted very dry before coating to maximize crispiness during frying.
- Monitor oil temperature closely to avoid greasy or undercooked octopus.
- Prep Time: 10 minutes (plus 1 hour marinating time)
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
