Try this deep-fried salt and pepper octopus
<p>Time to prepare 40 mins | Cooking Time 2 mins | Serves 6</p>
<p><span style="font-weight: 400;">Never cooked octopus at home? Try this easy entrée recipe today!</span></p>
<p><span style="font-weight: 400;">Deep-frying, when done properly, is a great way to cook seafood. It’s fast, cooking most foods in a few minutes, it quickly seals the food’s surface, locking in flavour and moisture and it adds appealing crunch, colour and aroma.</span></p>
<p><strong>Ingredients</strong></p>
<ul>
<li style="font-weight: 400;"><span style="font-weight: 400;">1kg baby octopus, cleaned and cut into small pieces </span></li>
<li style="font-weight: 400;"><span style="font-weight: 400;">2 tablespoons fish sauce </span></li>
<li style="font-weight: 400;"><span style="font-weight: 400;">2 tablespoons lemon juice </span></li>
<li style="font-weight: 400;"><span style="font-weight: 400;">1 teaspoon dried chilli flakes </span></li>
<li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon crushed coriander seeds </span></li>
<li style="font-weight: 400;"><span style="font-weight: 400;">2 tablespoons salt flakes, crushed </span></li>
<li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon crushed white peppercorns </span></li>
<li style="font-weight: 400;"><span style="font-weight: 400;">2 cups tapioca starch </span></li>
<li style="font-weight: 400;"><span style="font-weight: 400;">Vegetable oil, for deep-frying</span></li>
</ul>
<p><strong>Directions</strong></p>
<p>1. Place octopus, fish sauce and lemon juice in a bowl and marinate for 30 minutes. Drain and pat dry.</p>
<p>2. Place chilli, coriander, salt, pepper and cornflour in a large freezer bag, add the octopus and shake well to coat. Place octopus in a colander and shake well to remove excess flour.</p>
<p>3. Heat oil in a wok or deep-fryer to 190ºC. Add octopus and cook for 1-2 minutes, until crisp and tender.</p>
<p><strong>Tips</strong></p>
<ul>
<li><span style="font-weight: 400;">Alternative species: Calamari, cuttlefish, squid, green prawns (peeled and deveined). </span></li>
<li><span style="font-weight: 400;">Season: Available year round. </span></li>
<li><span style="font-weight: 400;">To Buy: When purchasing fresh whole Octopus look for intact bright skin, intact head and arms, and a pleasant fresh sea smell. </span></li>
<li><span style="font-weight: 400;">To Store: Make sure Octopus is gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.</span></li>
</ul>
<p><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/recipes/deep-fried-salt-and-pepper-octopus.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></p>
