Deep-fried Octopus (Octopus Karaage)

Method10 steps · about 25 min

1. 1

   Step 1: Gently tenderise the raw octopus tentacles (200 g) with the flat face of a meat pounder or a heavy pestle. If desired, remove the skin and suction cups to reduce oil splatter.

   Uses 200 g raw octopus tentacles

2. 2

   Step 2: Cut the thick part of the tentacles into pieces about 2 cm long. Cut slightly longer pieces from the thinner ends so the pieces cook evenly.

   Uses Tenderised raw octopus tentacles

3. 3

   Step 3: Put the octopus pieces, soy sauce (1 tbsp), grated ginger (½ tsp) and grated garlic (½ tsp) in a food-safe zip bag. Massage to coat the octopus evenly.

   Uses Cut raw octopus pieces · 1 tbsp soy sauce · ½ tsp grated ginger · ½ tsp grated garlic

4. 4

   Step 4: Press out excess air, seal the bag and marinate in the refrigerator for 15 minutes.

   Marinate octopus · 15 minUses Octopus in the complete marinade

5. 5

   Step 5: Drain and discard the unused marinade. Pat the octopus thoroughly dry with kitchen paper, including inside the suction cups.

   Uses Marinated raw octopus; adhering marinade retained

6. 6

   Step 6: Dust the dried octopus with the cornstarch (1 tbsp) and shake off any loose excess.

   Uses Drained and dried marinated octopus · 1 tbsp cornstarch coating allowance

7. 7

   Step 7: Pour oil into a small deep-frying pan or shallow saucepan to a depth of 2.5 cm. Heat to 180°C / 356°F.

   Uses Oil sufficient for a 2.5 cm frying depth

8. 8

   Step 8: Carefully add half or one third of the coated octopus, depending on pan size, keeping the pieces uncrowded. Fry for up to 1 minute, turning the pieces a couple of times, until cooked through with an opaque, firm interior and a crisp coating.

   Check octopus batch · 1 minUses Half or one third of the coated octopus for this batch · Oil at 180°C; retained frying medium

9. 9

   Step 9: Lift the cooked pieces onto a rack or kitchen-paper-lined tray to drain. Return the oil to 180°C and fry and drain the remaining coated octopus in the same way, completing two or three batches.

   Uses Cooked first batch of octopus · Remaining coated octopus · Same frying oil for remaining batches

10. 10

    Step 10: Pile the drained octopus on a serving plate and serve hot, with salad leaves and lemon wedges if desired. This makes two main portions or four side portions.

    Uses All cooked and drained octopus · Salad leaves to serve, optional · Lemon wedges to serve, optional