The Floured and Fried Baby Octopus drives my nephews crazy, and not only them, so I try to prepare it for them often and willingly. They cook in no time and don’t require elaborate procedures, especially if we use frozen ones, which I find much more convenient because by keeping a stock in the fridge, they can be cooked whenever you want, without having to wait for the designated days for the sale of fresh fish.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2.2 lbs frozen baby octopus
- 2.5 cups flour
- 34 oz plenty of peanut oil
Tools
- Bowl
- Small Pot narrow but with high sides
- Tray
- Paper Towels
Preparation
First of all, organize your workspace with all the ingredients pre-measured so that everything is at hand.
After thawing the baby octopus in the refrigerator to avoid alterations, rinse them under running water, drain, and pat dry with paper towels.
Meanwhile, pour plenty of peanut oil into a narrow pot but with high sides, as it is definitely the best for frying, so the mollusks can float without consuming too much oil.
Transfer the flour to a large plate, coat the baby octopus well with it, and plunge them into the oil only if it is hot, otherwise, you risk boiling them.
Once they turn golden, drain them on paper towels to lose as much oil as possible, and do not salt them as it would make them lose their crunchiness.
Serve your Floured and Fried Baby Octopus on a serving tray while hot, and salt them only if necessary.
Tip: usually frozen fish has a glaze that corresponds to 10%, so calculate the doses well.
If you like fried fish, don’t miss: Golden Fried Fresh Anchovies
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