Ingredients:

  • 1.5 lb Octopus, raw or pre-tenderized
  • 1/4 cup Soy Sauce (Low Sodium)
  • 1 tablespoon Mirin (Sweet Rice Wine)
  • 1 teaspoon Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 tablespoon Lemon Juice
  • 1 cup Cornstarch (or Potato Starch)
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt, fine grain
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 quart Neutral Oil (e.g., Canola, Peanut)

Instructions:

  1. If using raw octopus, ensure it is thoroughly cleaned. For maximum tenderness, boil the octopus gently in salted water for 45–60 minutes, or use the freeze/thaw method (freezing raw octopus overnight breaks down muscle fibers). Cut tentacles into bite-sized pieces and pat them completely dry after preparation.
  2. Combine the soy sauce, mirin, ginger, garlic, and lemon juice in a large bowl. Add the dried, prepared octopus and toss to coat thoroughly. Cover and refrigerate for a minimum of 1 hour, up to 3 hours.
  3. In a shallow dish, whisk together the cornstarch, flour, baking powder, salt, and pepper. This specific ratio ensures a superior, light crust.
  4. Pour the neutral oil into your pot or Dutch oven (enough for 2 inches of depth). Heat the oil to 350°F (175°C). Use a kitchen thermometer to maintain this heat consistently.
  5. Remove the marinated octopus and let excess liquid drip off. Toss the octopus pieces thoroughly in the crispy coating mixture, ensuring all surfaces are covered. Shake off any excess coating. Carefully lower the coated octopus into the hot oil, working in small batches (do not overcrowd the pot). Fry for 3 to 4 minutes, until the crust is pale golden brown and stiff.
  6. Remove the octopus and drain briefly on a wire rack. For the ultimate crunch, increase the oil temperature to 375°F (190°C). Return the partially fried octopus to the hotter oil in batches and fry for an additional 60 to 90 seconds until deep golden brown and extremely crispy. Drain immediately on the wire rack before serving hot.