Deep Fried Salted Octopus

Capture the flavour of octopus by deep frying in this seasoned coating.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2 Cook: 15 min

Ingredients

Boiled octopus 200g
Salted rice malt 2 tbsp
Garlic powder a little
Rice flour as required
Lemon for garnish as required
Oil for frying as required

Method

1
This is the salted rice malt, you can buy this in Japanese foodshops in London.
2
I used this rice bran oil to fry the octopus, it gives a good crispy finish but is gentle on the stomach.
3
Put the boiled octopus in a ziploc bag. Add the salted rice malt and keep in the fridge overnight.
4
Pat dry the octopus, sprinkle with the garlic powder and dredge with the rice flour.
5
Deep fry at 180C until brown and crispy. Garnish with a lemon wedge when serving.

Tips & Note

●You can use potato starch or potato flour instead of rice flour
●The coating comes off easily, so don't touch the octopus when you add it to the oil, wait for 1 minute before turning it over.

Deep Fried Salted Octopus

Capture the flavour of octopus by deep frying in this seasoned coating.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2

Cook: 15 min

Ingredients

Boiled octopus 200g
Salted rice malt 2 tbsp
Garlic powder a little
Rice flour as required
Lemon for garnish as required
Oil for frying as required

Deep Fried Salted Octopus

Recipe ID :1179 Posted on 05 OCT 2015

Serves 2

Cook 15min
views 2,748
printed 82

saved 2

Capture the flavour of octopus by deep frying in this seasoned coating.

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Ingredients

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200g
2 tbsp
a little
as required
as required
as required

Method

Cook
15min
1
This is the salted rice malt, you can buy this in Japanese foodshops in London.
2
I used this rice bran oil to fry the octopus, it gives a good crispy finish but is gentle on the stomach.
3
Put the boiled octopus in a ziploc bag. Add the salted rice malt and keep in the fridge overnight.
4
Pat dry the octopus, sprinkle with the garlic powder and dredge with the rice flour.
5
Deep fry at 180C until brown and crispy. Garnish with a lemon wedge when serving.

Tips & Note

●You can use potato starch or potato flour instead of rice flour
●The coating comes off easily, so don't touch the octopus when you add it to the oil, wait for 1 minute before turning it over.

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