Crispy Octopus Fillets with Garlic Aioli

Ingredients

• 500g (1.1 lb) octopus tentacles 500g (1.1 lb) octopus tentacles
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup sparkling water (240ml) 1 cup sparkling water (240ml)
• Vegetable oil, for frying Vegetable oil, for frying
• For the garlic aioli: For the garlic aioli:
• 1/2 cup mayonnaise (120g) 1/2 cup mayonnaise (120g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugars: 1g)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot of boiling water, cook the octopus tentacles for 30-40 minutes until tender. Drain and pat dry.
2. 2.
   In a shallow dish, combine the flour, paprika, salt, and black pepper.
3. 3.
   Dip each octopus tentacle into the sparkling water, then coat it in the flour mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
5. 5.
   Fry the octopus fillets for 2-3 minutes on each side until golden and crispy. Remove from the oil and drain on a paper towel.
6. 6.
   In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, salt, and pepper to make the garlic aioli.
7. 7.
   Serve the crispy octopus fillets with a side of garlic aioli for dipping.

Treat your ingredients with care...

• Octopus — To ensure tender octopus, you can either cook it in a pressure cooker for 15-20 minutes or simmer it in a pot with a cork or onion for added tenderness.
• Garlic — For a milder garlic flavor, you can roast the garlic cloves before mincing them for the aioli.

Tips & Tricks

• For an extra crispy coating, you can double-dip the octopus fillets in the flour mixture.
• Serve the dish with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a spicier aioli, add a pinch of cayenne pepper or a dash of hot sauce to the garlic aioli.
• Octopus can be quite chewy if not cooked properly, so ensure it is tender before frying.
• If you don't have sparkling water, you can use beer as a substitute for the batter.

Serving advice

Serve the Crispy Octopus Fillets with Garlic Aioli as a main course, accompanied by a fresh green salad and crusty bread. Garnish with chopped parsley for a pop of color.

Presentation advice

Arrange the golden-brown octopus fillets on a platter, drizzle the garlic aioli over them, and sprinkle with paprika and fresh parsley for an elegant presentation.