Fried Octopus

Fried octopus is one of the most delectable seafood dishes when cooked properly. It has succulent and juicy cooked octopus center with a delicately crisp crust. It’s SO tender, juicy, savory with a subtle sweetness and a perfect crust from shallow pan frying. Follow our guide below for everything you need to make our family recipe and Mediterranean classic.

What Is Fried Octopus?

Fried octopus is made by precooking fresh or frozen octopus until tender. Then it has a light seasoned flour coating and is fried briefly for a crisp exterior.

You need to note that you can’t fry fresh octopus at all, unlike Calamari which is similar in tentacles. The octopus has larger meat portions and need to be tenderized first before grilling, frying or using.

This seafood is super popular across all the Mediterranean from Greek, Middle Eastern, Turkish, Spanish, Italian and Portuguese cooking. We urge you to give it a try!

Why You’ll Love Fried Octopus

• It’s such a TASTY seafood dish that has unique textures with every bite.
• High protein seafood option that feels filling and hearty.
• Rich umami flavor with the coating and the garlic lemon herb drizzle.
• The fried octopus looks like such an impressive appetizer on any table, yet it’s easier than you think.
• Naturally low carb so you can enjoy much of it.
• When done right, it rivals high end restaurant seafood and it’s so much better!
• It has a light delicate coating, however you can try a heavy coating like our Fish Fry. Also try air frying or baking it, but follow the recipe for Fish Fingers coating. If you want a Fish And Chips Recipe, follow that batter.

Ingredients You Need

• Whole octopus (cleaned). You can buy precooked octopus from the grocery store, or follow our guide for Grilled Octopus which details how to cook octopus step by step, starting with fresh.
• Flour. All purpose flour is best for coating the fish.
• Seasoning. Kosher salt and black pepper are essential, and on top of that we love a seasoned coating so we used garlic powder, onion powder, paprika, oregano.
• Olive oil or neutral high heat vegetable oil. For frying we love avocado oil.

• Sauce (optional): A blend of minced garlic, green onions, lemon juice and lemon zest for a stronger lemon flavor, olive oil, herbs like parsley

How to Buy Octopus

Frozen is often better than fresh unless you live right by the sea. Freezing naturally breaks down muscle fibers, helping tenderize the meat. Also look for pre cleaned octopus as it saves prep time.

Our Grilled Octopus guide shows you detailed instructions on making boiled octopus, which is the first step to cooking it. At that point you can grill, fry, bake, roast, or air fry it. You can alternatively store it, freeze it and use for later.

If buying boiled octopus or fresh octopus, look for:

• Clean ocean smell
• Firm flesh
• No slimy odor
• Clear eyes (if whole)

Why Does Octopus Turn Chewy?

Octopus is made of dense muscle fibers with high collagen content and very little fat. If cooked briefly without pre tenderizing, collagen tightens causing rubbery texture. To have tender fish, the collagen must slowly convert to gelatin. This is done through:

• Simmering
• Slow braising
• Pressure cooking

Only after tenderizing can you fry it.

How to Make Octopus Fried

Clean & Prep

1. If using fresh, follow the Grilled Octopus guide to clean, rinse and boil the octopus in a pot of water until pink and tender.
2. You can do this in a Pressure cooker, cook 15–20 minutes under high pressure. Natural release and it’s ready.
3. When the octopus is ready, dry it thoroughly, this step determines crispiness. Moisture prevents crisping.

Coat the Octopus

1. Start by mixing the flour and all dry seasoning in a shallow plate or bowl.
2. Place the cooked and dried octopus right into the flour and make sure to coat it well on all sides.
3. You don’t want a thick layer, rather a light coating that will add a crisp element.
4. If you like heavily coated coatings, follow our Fish Fry recipe.

Fry The Octopus

1. Use a frying pan and add in some high smoke oil like avocado oil.
2. Heat oil to 375°F or on medium high heat.
3. Add the flour coated octopus and cook for 2–3 minutes per side until lightly crisp and golden.
   
4. If making this recipe for a crowd, you may need to do this in batches. You shouldn’t overcrowd the pan.
5. When the octopus is ready, remove and drain.

Finishing Sauce

1. We mix some lemon juice, olive oil, chilies, minced garlic, chili flakes and salt in a small bowl.
2. Then drizzle this over the fried octopus for a punch of zest, spice and brightness. While, optional, it’s just SO GOOD!

Cooking Octopus: Expert Tips

1. Always pre cook first. Frying alone cannot break down collagen and result in an unpleasant chewy result.
2. Drying the fish before coating and frying is KEY to crisp. Surface moisture causes oil splatter and prevents browning.
3. Why fry briefly? Because octopus is already cooked, so frying is only for texture.
4. Make sure to use high heat because it creates a surface crisp without overcooking the interior of the fish.
5. Cut into even pieces for uniform frying if you’re frying small pieces.
6. Don’t over crowd the pan, you really need the high heat.
7. For an extra crisp texture, mix in some cornstarch with the flour lightly.
8. Add lemon and any sauce after frying, not before.
9. Let the octopus cool before cutting for cleaner slices.

What Does Fried Octopus Tastes Like

Properly cooked fried octopus is mildly sweet with a savory seafood taste. It has a tender but slightly firm pleasant chewy bite with super crisp edges. It should never feel rubbery or soggy, and never taste fishy.

Fried Octopus Variations

• Greek Fried Octopus: Drizzle Greek Salad Dressing right after it’s fried.
• Spanish Style Crispy Octopus: finish with paprika, sea salt, olive oil.
• Italian Fried Octopus: finish with Garlic, parsley, chili flakes.
• Tempura Octopus: Use a light batter instead of flour dusting, similar to our Fish And Chips Recipe.
• Air Fryer Octopus: Once pre cooked, spray heavily with oil and air fry 5–7 minutes at 400°F
• Grilled then Fried Octopus: Grill the octopus for a char first, then quick fry for texture contrast.

What if my octopus is rubbery?

• It was not tenderized long enough
• Boiled too aggressively before frying
• Fried too long

Why is it not crispy?

• It was not dried properly
• Oil temperature was too low
• Overcrowded pan while frying

What if it’s tough after frying?

• It was over fried
• When boiling, it was simmered too short and not cooked well through

Why is it bland?

• Not seasoned after frying

Why is it oily?

• The oil temperature as too low when frying
• The coating had excess flour

Storage & Reheating

• Store: Refrigerated up to 3 days
• Reheat:Quick hot skillet
• Avoid microwave
• Freezing:Can freeze after simmering but before frying.

How do you fry octopus without it being chewy?

Simmer until tender first, then fry briefly at high heat. Follow the guide for cooking octopus here.

How long does octopus take to cook?

Depending on the size of your octopus, you will need to simmer it for 45–60 minutes, then fry it for  2–3 minutes.

Is octopus healthy?

Yes. It is high in protein and low in fat.

Do you boil octopus before frying?

Yes, you always need to pre cook it so it can be tenderized.

Can you fry frozen octopus?

Yes, but first thaw it completely and then boil it to tenderize first.

Safety Section

• Cook octopus fully until tender before frying.
• Store leftovers promptly.