Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean 1.5 kilograms of fresh octopus, then cut it into bite-sized pieces and blanch in boiling water for 3-5 minutes, then drain and pat very dry with paper towels.

2. 2

   In a large bowl, combine 10 grams of ground cumin, 5 grams of ground coriander, 3 grams of turmeric powder, 3 grams of sweet paprika, 2 grams of garlic powder, 10 grams of fine sea salt, and 2 grams of freshly ground black pepper to create the spice blend.

3. 3

   Toss the blanched octopus pieces with the prepared spice blend until evenly coated, allowing it to marinate for at least 15 minutes at room temperature.

4. 4

   In a separate shallow dish, place 200 grams of all-purpose flour and lightly dredge each spiced octopus piece, shaking off any excess flour.

5. 5

   Heat 500 milliliters of vegetable oil in a deep heavy-bottomed pot or deep fryer to 180°C (350°F).

6. 6

   Carefully deep-fry the dredged octopus pieces in batches for 2-3 minutes per batch, until golden brown and crispy, then remove with a slotted spoon and drain on paper towels.

7. 7

   Serve the crispy Egyptian fried octopus immediately, garnished with wedges from 2 whole lemons for squeezing.