Description
Crispy Marinated Baby Octopus is a flavorful Mediterranean appetizer featuring tender baby octopus marinated in a zesty mixture of olive oil, lemon juice, garlic, and spices, then coated in flour and fried to golden perfection. Served with fresh lemon wedges and parsley, it offers a delightful combination of crispy texture and vibrant taste.
Ingredients
Scale
Marinade
- 1 1/2 pounds baby octopus (cleaned)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 4 garlic cloves (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For Frying
- 1/2 cup all-purpose flour (for dredging)
- Vegetable oil (for frying, about 1 inch deep)
To Serve
- Lemon wedges
- Chopped fresh parsley
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, smoked paprika, crushed red pepper flakes, dried oregano, salt, and black pepper until well combined.
- Marinate the Octopus: Add the cleaned baby octopus to the marinade and toss thoroughly to coat each piece. Cover the bowl and refrigerate for at least 2 hours, or optionally overnight for more intense flavor and tenderness.
- Dredge the Octopus: Remove the octopus from the marinade and use paper towels to pat dry thoroughly to ensure crispiness. Lightly dredge the octopus pieces in all-purpose flour, shaking off any excess flour.
- Heat the Oil: Pour vegetable oil into a deep skillet to about 1 inch depth and heat over medium-high heat until it reaches about 350°F (or until shimmering).
- Fry the Octopus: Carefully add the floured octopus pieces in batches to avoid crowding. Fry each batch for about 2–3 minutes per side until the octopus turns golden brown and crispy.
- Drain the Fried Octopus: Use a slotted spoon to transfer the cooked octopus to a paper towel-lined plate to drain excess oil.
- Serve: Serve the crispy marinated baby octopus hot, garnished with lemon wedges and fresh chopped parsley for a bright, fresh finish.
Notes
- For extra tenderness, simmer the octopus in water for 30 minutes before marinating.
- This dish pairs wonderfully with aioli or a fresh squeeze of lemon over a bed of greens.
- Be sure to thoroughly dry the octopus before dredging and frying to achieve maximum crispiness.
