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fried Octopus

by Ada Parisi
5 min read
Polpo fritto con patatine: un modo insolito e originale di preparare il polpo verace

fried octopus with potatoes. You like the British fish and chips? To me the pairing fish and chips, both obviously fried, 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 degrease the dall'untuosità mouth fry I made a yogurt cream, lemon and dill and paired with radishes, with their fresh taste and slightly spicy. 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 southern version of fish and chips could exhilarate.

You can serve the fried octopus as a starter but also, most abundant in portion, as a main dish. And also add in a bag or in a mixed fish fry. Obviously, I suggest you take a look at all my RECIPES WITH THE OCTOPUS, is to find tasty alternatives, It is to use those parts that the fried octopus are not used. To prepare, In fact, using only the tentacles, but with the rest of you you can prepare a wonderful RISOTTO to OCTOPUS or the SPAGHETTI SAUCE RED OCTOPUS and many other delicacies. Have a good day!

Polpo fritto con patatine: un modo insolito e originale di preparare il polpo verace


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


700 grams of octopus
a clove
a little grated lemon
a bay leaf
150-200 ml of cold water
100 grams of flour
breadcrumbs, to taste
2 medium-sized potatoes
200 grams of Greek yogurt
the juice of half a lemon
extra virgin olive oil, to taste
salt and pepper, to taste
or dill herb you prefer (Thyme, parsley, Marjoram), to taste
a handful of radishes
peanut oil for frying, to taste



Octopus & chips..

Boil the Octopus: put in a large pot of salted water, laurel, the clove and lemon zest. When the water is boiling, 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 RISOTTO OCTOPUS) and set aside.

Peel potatoes, wash and slice them paper thin: if you have, 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 that they lose as much starch as possible and change the water 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, the diathetus, a little 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 pan heat the seed oil 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!

MATCHING: 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 an excellent production of yellow Ribolla.

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