Fried Octopus

Chewy on the inside and with a crispy breading on the outside, my fried octopus recipe is too good to pass up! It's the perfect appetizer or light entree. Watch how I make this in my kitchen in the video below!

Course Main Course

Cuisine Mediterranean

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 265kcal

Author Arman Liew

Ingredients

21 ounces octopus 1 medium octopus
3 cloves garlic crushed
3 bay leaves
3 black peppers
3 cloves
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup all-purpose flour
3 tablespoons olive oil

Instructions

Place the octopus in the pot and cover it with boiling water until it is fully submerged.
Add the garlic, bay leaves, black peppers, cloves, and lemon juice, and cook over medium-high heat for several minutes, or until the octopus shrinks a little and turns purple.
Discard the water and spices. Cut the head of the octopus and discard it.
Using a sharp knife, slice the octopus tentacles and discard the base.
Dredge the tentacles in the salt, pepper, and garlic powder, then in the flour. Shake off any excess.
Heat the olive oil in a skillet over medium-high heat and fry the tentacles until crispy from all sides.

Video

Notes

TO STORE. Fried octopus is best enjoyed immediately while it's still hot and crispy, but you can store the cooled leftovers in an airtight container in the refrigerator for 2 to 3 days.

TO FREEZE. Technically, you can freeze cooked octopus for 1 to 2 months, but it may lose its crispiness and become chewy when thawed.

TO REHEAT. Reheat the leftovers on a baking sheet in a 350ºF oven or air fryer until they’re heated through and crispy.

Nutrition