Ingredients & Substitutes

Instructions

1. 1

   Tenderize 1 kilogram of octopus by simmering it in 2 liters of seasoned water with 2 bay leaves and 1 tablespoon of salt for 60 to 90 minutes until fork-tender.

2. 2

   Drain the tenderized octopus and let it cool completely, then slice it into bite-sized pieces approximately 1 inch long.

3. 3

   Prepare a breading station with one shallow dish containing 1.5 cups of all-purpose flour, another shallow dish containing 2 large beaten eggs mixed with 0.25 cup of hot sauce, and a third shallow dish with 2 cups of yellow cornmeal combined with 3 tablespoons of Cajun seasoning, 1 teaspoon of garlic powder, and 0.5 teaspoon of black pepper.

4. 4

   Dredge each octopus piece first in the seasoned flour, shaking off any excess, then dip it into the egg and hot sauce mixture, and finally coat thoroughly in the seasoned cornmeal mixture.

5. 5

   Heat 6 cups of vegetable oil in a large deep pot or Dutch oven to 350°F (175°C).

6. 6

   Carefully drop a few octopus pieces into the hot oil, ensuring not to overcrowd the pot, and deep-fry for 3 to 4 minutes per batch until golden brown and crispy.

7. 7

   Remove the fried octopus with a slotted spoon and drain on a wire rack lined with paper towels, then sprinkle immediately with 0.5 teaspoon of coarse sea salt and serve hot.