Description
This Crispy Marinated Baby Octopus recipe delivers tender, flavorful octopus pieces with a perfectly crispy coating. Marinated in a zesty blend of olive oil, garlic, soy sauce, rice vinegar, and lemon juice, then deep-fried to golden perfection, this dish makes a fantastic appetizer or main course. Garnished with fresh parsley and served with lemon wedges, it’s a delightful seafood treat with a balance of tangy, savory, and spicy notes.
Ingredients
Scale
Octopus and Marinade
- 1 pound baby octopus, cleaned
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- Salt and pepper to taste
Coating and Frying
- 1/4 cup cornstarch
- Oil for deep frying (vegetable or canola oil recommended)
Garnish
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Rinse and Clean the Octopus: Rinse the baby octopus thoroughly under cold running water, ensuring all debris is removed. Remove the beak and any remaining innards to prepare the octopus for marinating.
- Prepare the Marinade: In a mixing bowl, combine olive oil, minced garlic, crushed red pepper flakes, soy sauce, rice vinegar, and lemon juice. Stir well to blend all flavors evenly.
- Marinate the Octopus: Place the cleaned baby octopus into the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 40 minutes to allow the flavors to infuse.
- Dry the Octopus: After marinating, remove the octopus pieces from the marinade and pat them dry using paper towels. Removing excess moisture is key to achieving a crispy coating when frying.
- Coat with Cornstarch: Dredge each octopus piece in cornstarch until lightly but evenly coated. Shake off any excess cornstarch to prevent clumping during frying.
- Heat the Oil: In a large frying pan or deep fryer, heat enough oil to submerge the octopus completely. Bring the oil to 375°F (190°C) for optimal frying temperature.
- Fry the Octopus: Carefully add the coated octopus pieces in small batches to avoid overcrowding. Fry each batch for approximately 2-3 minutes or until the octopus turns golden brown and crispy on the outside.
- Drain the Fried Octopus: Using a slotted spoon, remove the fried octopus from the hot oil and place them on paper towels to drain excess oil thoroughly.
- Season Immediately: While still hot, season the crispy octopus with salt and pepper according to taste to enhance flavor.
- Garnish and Serve: Transfer the fried baby octopus to a serving plate. Garnish with freshly chopped parsley and serve alongside lemon wedges for squeezing over. Enjoy your crispy, savory seafood delight!
Notes
- Ensure the octopus is well dried before coating to make it extra crispy.
- You can adjust the amount of crushed red pepper flakes depending on your preferred spice level.
- Use a thermometer to keep oil temperature steady at 375°F to prevent soggy or oily octopus.
- Frying in small batches avoids overcrowding and promotes even, crispy cooking.
- Leftovers are best eaten immediately but can be reheated in a hot oven to maintain crispiness.
