You like the British fish and chips? To me the pairing fish and chips, both obviously fried because we don't want to just do not miss anything, really like it. In England we often use the cod or whiting, While in Italy in the Canon of fish we prefer to use the blue fish, like anchovies or sardines, the tiny squid or fish for frying. I wanted to prepare this dish with the Octopus, I first boiled and then passed in a batter of flour and water, and finally in breadcrumbs. The fries there are, and to degrease the mouth from oiliness of frying (that good is good, but a little’ fat mouth leaves him always) I made a yogurt cream, lemon and dill and paired with radishes. If you love fish and fries done right, with the oil used only once, at the right temperature, so you get a fried crisp and dry, This meridionalissima version of fish and chips could enthuse. You can serve it as an appetizer but also, most abundant in portion, as a main dish. Have a good day!
Ingredients for 4 people (as a Starter, considering two tentacles per person):
- 600-700 grams of Octopus
- a clove
- a little grated lemon
- a bay leaf
- 150-200 ml of cold water
- 100 grams of flour
- breadcrumbs, just enough
- 2 medium-sized potatoes
- 200 grams of Greek yogurt
- the juice of half a lemon
- extra virgin olive oil, just enough
- salt and pepper, just enough
- dill herb or you prefer (Timo, parsley, Marjoram), just enough
- a handful of radishes
- peanut oil for frying, just enough
Boil the Octopus: put in a large pot of salted water, the Laurel, the clove and lemon zest. When the water is on the boil, Dip the Octopus for three times, keeping it out of my head, then let it go into the water and cook for 20 minutes. Turn off the heat, cover and let the Octopus cool completely in its cooking water.
Cut the tentacles (use your heads to prepare this yummy rice with Octopus) and set aside.
Peel potatoes, wash and slice them paper thin: If you have it, I recommend you use a mandolin to get a perfect cut and thin potato slices to perfection. Put the potatoes in a bowl with cold water, so they lose more starch as possible and change the water for 3-4 times.
Thinly slice the radishes and put them in a bowl with ice water, to keep them crispy.
Mix in a bowl the yogurt, dill, some’ lemon juice and extra virgin olive oil, then add salt and pepper and refrigerate.
Prepare the batter by putting in a bowl the flour and cold water as necessary to obtain a batter of medium density. Put on a plate the breadcrumbs and add a pinch of salt. Dipping the tentacles first into the batter and then, draining well, pass them in the breadcrumbs so that they are evenly coated with. Put them in the fridge to set for 15 minutes.
In a large saucepan heat oil of seeds to 165 degrees, then dip the Octopus tentacles: When they are golden and crispy, It will take a minute just, put them on a sheet of absorbent paper. Fry the chips and, Once chips, Salt them lightly.
Serve immediately on your Octopus and chips with fresh radishes and yogurt sauce. And Bon Appetit!
THE PAIRING: To maintain a balance between acidity of the sauce and FRY fatness, We suggest T-Friulano, white wine with delicate aromas and hints of almond, produced by cellar Collavini, known for optimum production of Ribolla gialla.