Crispy Fried Octopus Recipe

Fried octopus tentacles on top of parchment paper on a wooden board.

5 from 6 reviews

This fried octopus recipe is crispy on the outside, tender on the inside, and packed with flavor. Plus, it's surprisingly easy to make!



1 precooked and cleaned octopus

1 tablespoon(s) vinegar

1 ½ cup of oil

2 bay leaves

½ bunch parsley

1 clove(s) of garlic

1 tablespoon of black garlic paste (or regular)

Salt and Pepper

2 allspice berries

100g water

200g all-purpose flour

1 tablespoon(s) corn starch


½ cup Mayonnaise

1 teaspoon(s) curry

Lemon zest (1 lemon)

Lemon juice (1 lemon)


  1. Add the vinegar, the allspice berries, the water, the bay leaves, the garlic, and the bunch of parsley in a deep pot.
  2. Cut off the tentacles and separate them. Also make sure that the octopus is cleaned before separating the tentacles. You can also choose to add tentacles and for that, you may need to cut them into small or medium sized pieces.
  3. Put a deep pot over the stove on medium heat and add the octopus to it. Cover with the top, and stew for around 40-50 minutes. You can also choose to cook in the Instant Pot on high pressure for 15 minutes.
  4. After cooking, turn off the flame and leave it to cool down. Most of the recipes skip this step but it is the actual secret step to get a softer texture.
  5. Take a medium bowl and add the flour, salt, cornstarch, and pepper into it. Blend them well.
  6. Heat the oil in a frying pan over medium heat. You can use olive oil for the best experience but if you don’t have it, vegetable oil is a good option too.
  7. Then, take the octopus pieces from the pot and transfer them to the bowl containing flour. Make sure all surfaces are covered.
  8. Once all octopus pieces are coated, add them to the hot oil and fry them for 3-4 minutes. 
  9. Put the octopus on paper towels to dry. They’ll get crispy once they’ve dried well.
  10. For the sauce, add the lemon zest, lemon juice, curry, and mayo to a medium bowl. Mix well.
  11. Serve the octopus with parsley on top and the sauce for dipping.


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