Octopus in batter
4 servings
60 minutes
Battered octopus is a refined dish of Spanish cuisine that embodies its passion for seafood and crispy textures. Spaniards highly value octopuses, adding them to tapas, paella, and other gastronomic masterpieces. In this recipe, tender octopuses acquire an appetizing golden crust thanks to the airy batter. Their flavor is a harmony of the sea and light flour crispiness, and the presentation can vary from a standalone dish to an appetizer with lemon and sauces. Fried in oil, they retain their juiciness inside while the crispy layer enhances the pleasure of each bite. This dish pairs especially well with a glass of white wine and fresh green salads, making it an ideal treat for friendly gatherings and cozy evenings.
1
Place frozen octopuses in a bowl and pour boiling water over them. Clean off the skin and wash.
- Little octopuses: 500 g
2
For the batter, beat the egg, add 250 grams of flour, salt, and mix. While continuing to mix, gradually pour in the milk.
- Chicken egg: 1 piece
- Wheat flour: 225 g
- Salt: 0.5 teaspoon
- Milk: 125 ml
3
Heat sunflower oil in a pan - the oil level should be about two centimeters above the bottom of the pan. You can also add olive oil or butter to taste.
- Sunflower oil: 500 ml
4
Dip the octopuses in the remaining flour, then into the batter, and then into the boiling oil. Fry for about 5 minutes on each side. After frying, place on paper towels to drain excess oil.
- Wheat flour: 225 g
- Little octopuses: 500 g