Deep-fried Octopus (Octopus Karaage)
Deep-fried Octopus is an octopus version of Karaage. Marinated octopus pieces are coated in corn flour/cornstarch, then deep-fried for no more than a minute. Octopus Karaage is an Izakaya dishes and perfect to goes perfectly with drinks. But it is also a great side dish.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 200 g octopus tentacles ((uncooked, note 1))
- 1 tbsp corn flour/cornstarch ((or wheat flour if you ran out of corn flour))
- Oil to deep-fry
- 1 tbsp soy sauce
- 1/2 tsp ginger (grated)
- 1/2 tsp garlic (grated)
Instructions
- 1
Gently pound the octopus tentacles using a meat pounder (flat side) or a heavy pestle. This tenderises the flesh.
- 2
Cut the tentacles into small bite-size pieces. Cut into about 2cm/¾” long at the fattest part, cut longer as you get to the thinner part of the tentacle.
- 3
Put the Marinade ingredients and octopus pieces in a zip lock bag and massage well.
- 4
Remove air as much as possible, seal the bag and marinate for 15 minutes (note 3).
- 5
Drain the marinade and dry the octopus pieces with a couple of pieces of kitchen paper. Ensure that you dry the centre of the suction cups (water = oil splatter).
- 6
Dust the octopus pieces with corn flour/cornstarch.
- 7
Fill a small deep-frying pan or a shallow saucepan with oil to 2.5cm/1” deep (note 4). Heat the oil to 180°C/356°F.
- 8
Gently drop a half or a third (depending on the size of your pan) of the octopus pieces into the oil and fry for no more than 1 minute (note 5). Roll the octopus pieces a couple of times while frying.
- 9
Transfer the octopus to a tray with a rack or lined with kitchen paper to drain excess oil.
- 10
Pile the cooked octopus up on a serving plate. Serve while hot or at room temperature (note 5).