Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1 kilogram of octopus thoroughly, then tenderize it by boiling for 45-60 minutes until tender, and cut it into bite-sized pieces.

2. 2

   In a large bowl, combine 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 tablespoons of Egyptian spice blend, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then add the octopus pieces and marinate for at least 30 minutes.

3. 3

   In a shallow dish, thoroughly mix 1 cup of all-purpose flour and 0.5 cup of cornstarch.

4. 4

   Dredge each marinated octopus piece in the flour mixture, ensuring it is fully coated, and gently shake off any excess.

5. 5

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot or deep fryer to 175-180°C (350-355°F).

6. 6

   Carefully deep-fry the coated octopus pieces in batches for 2-3 minutes until golden brown and crispy, being careful not to overcrowd the pot.

7. 7

   Remove the deep-fried octopus using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

8. 8

   Garnish the deep-fried Egyptian spiced octopus with 0.25 cup of fresh chopped parsley and serve immediately.