Crispy Fried Octopus with Lemon Mayo

Ingredients

• 500 g Octopus (cleaned, tentacles) (cut into bite‑size pieces after boiling)
• 1 Tbsp Salt (for boiling water and sauce seasoning)
• 4 cups Water (for boiling octopus)
• 1 cup All-Purpose Flour (sifted)
• 1 tsp Turmeric Powder (adds color and subtle earthiness)
• 1 tsp Chili Powder (adjust to taste for heat)
• 2 large Eggs (beaten)
• 1 cup Breadcrumbs (plain or panko for extra crunch)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 1/2 cup Mayonnaise (room temperature)
• 1 Tbsp Dijon Mustard
• 2 Tbsp Lemon Juice (freshly squeezed)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Boil the Octopus

   Bring 4 cups of water to a boil in a large pot, add 1 tbsp salt, then add the octopus pieces. Reduce to a gentle simmer and cook for about 15 minutes, or until the octopus is tender when pierced with a fork.

   Time: PT15M

   Temperature: boiling

2. Drain and Cool

   Drain the octopus in a colander and let it cool for 5 minutes. Pat dry with paper towels.

   Time: PT5M

3. Prepare the Flour Mixture

   In a mixing bowl combine 1 cup all‑purpose flour, 1 tsp turmeric powder, and 1 tsp chili powder. Stir until evenly mixed.

   Time: PT2M

4. Beat the Eggs

   In a separate bowl, beat the 2 eggs until smooth.

   Time: PT1M

5. Set Up Breadcrumb Station

   Place 1 cup breadcrumbs in a third shallow dish.

   Time: PT1M

6. Coat the Octopus

   Working one piece at a time, dredge the octopus in the flour mixture, shake off excess, dip in beaten egg, then press into breadcrumbs to fully coat.

   Time: PT5M

7. Heat the Oil

   Pour 2 cups vegetable oil into a frying pan and heat over medium‑high until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Fry the Octopus

   Carefully add the coated octopus pieces to the hot oil. Fry for 3–4 minutes, turning once, until golden brown and crisp.

   Time: PT8M

   Temperature: 350°F

9. Drain

   Using tongs, remove the fried octopus and place on paper towels to drain excess oil.

   Time: PT2M

10. Make Lemon‑Mustard Mayo

    In a small bowl combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp fresh lemon juice, a pinch of salt, and 1/2 tsp black pepper. Mix until smooth.

    Time: PT2M

11. Serve

    Arrange the crispy octopus on a serving plate and drizzle or dip with the lemon‑mustard mayo. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

18 g

Fat

20 g

Fiber

2 g