Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
I’ll show you my calamari fritti recipe today, there’s now how to prepare delicious octopus yourself step by step.
I like to use mini octopus for calamari fritti, always buy them frozen and then let them thaw slowly in cold water.
There are two ways to fry the calamari: turn the calamari in flour and then fry, or turn the calamari in flour and dip in the batter and then fry.
As a side dish, I prepare an olive oil potato salad, which is very similar to our vinegar and oil potato salad , with the addition of fresh marjoram for refinement.
When all the ingredients are prepared, this dish is on the table and on the plate in 30 minutes.
I took all the pictures this time with the iPhone®.
I would be happy if you try this dish and share it with your friends.
Calamari fritti: Octopus deep fried or deep fried in batter
some
primal salt
some
black ground pepper
Potato salad with olive oil and marjoram
1
tsp
brown cane sugar
some
majoram(freshly plucked)
1
Piece
red onions
Calamari fritti: Octopus deep fried or deep fried in batter
20
Pieces
mini-octopus
100
g
flour
1
Piece
eggs
some
milk
700
g
Vegetable oil(for frying)
decoration and others
1
Stück
Lemon(or lime)
6
tbsp
Mayonnaise
some
Cress(or radish sprouts)
some
leaf salad mixed(for dipping)
Equipment
Instruction
Preparation step 1 That looks delicious, the herbs look good and taste great.
Prepare salad
Wash the potatoes and boil them in salted water.
Drain and peel the potatoes.
Slice the potatoes and marinate with the remaining ingredients.
Add the onion cut into strips.
Serve the potato salad in a bowl with the olive oil.
Preparation step 2 Ingredients for mayonnaise prepared in a bowl.
Prepare mayonnaise
Make your own mayo or use mayo from the fridge.
Use a hand mixer and room temperature ingredients:
–> 2 pieces of egg yolk
–> 4 pinches of salt
–> 1/2 tsp mustard medium hot mustard or Dijon mustard
stir
–> Slowly stir in 240 ml sunflower oil
–> With 2 tsp lemon juice as well
–> Add 4 pinches of pepper and 1-2 tablespoons of water as required.
Preparation step 3 Octopus defrosting on a sieve.
Prepare octopus
Thaw mini octopus in cold water, drain in a colander.
Preparation step 4 Octopus and shrimp are coated in flour before frying.
Prepare flour
Then put the seafood in a bowl with flour.
Preparation step 5 roll the octopus in flour
Flouring
Dredge the seafood well in flour as the flour attracts moisture.
Preparation step 6 The remaining flour is simply used for the batter.
Prepare batter
Remove the seafood from the bowl and make a batter with the remaining flour and fresh flour and egg.
Preparation step 7 Baking dough without lumps at best, with gluten-free flour it’s not that easy.
Prepare batter
The batter should be firm and fall off the spoon with difficulty.
Preparation step 8 Prepare everything ready to hand for frying, then the octopus recipe will surely succeed!
Prepare frying
Heat the fat to 170°C, prepare the floured seafood and the dough.
Preparation step 9 The batter only sticks to the floured octopus, ie to the octopus that has previously been coated in flour. This is similar to the Wiener Schnitzel!
Dipping in dough
Dip the floured seafood one by one into the batter
Preparation step 10 The ideal frying temperature is 160-170°C. Turning is necessary to create an even, nice golden brown and crispy coating.
Frying calamari
Fry the calamari in hot fat.
Preparation step 11 After frying, place the baked octopus in the preheated oven for 10 minutes. So you can take care of the side dishes.
Keep warm
Store the baked calamari in a roasting pan and keep warm in the oven at 160-180°C.
Preparation step 12
Serve
Prepare the mayonnaise, lettuce and decorations, taste the potato salad again, arrange everything and serve quickly.
The olive oil potato salad is a simple and quick potato salad. Please boil the potatoes first and then peel them thoroughly.
For the potato salad, I use shape-retaining, waxy potatoes – which are also called “fatty” potatoes and potato varieties , or predominantly waxy potato varieties such as:
Potato varieties for salad: Agria, Bamberger Hörnchen, Hansa, Linda, Marabel, Sieglinde, Ditta, Cilena, Nicola, Selma . The floury potatoes are better for mashed potatoes and potato dough.
Ingredients recommended by chef Thomas Sixt
boiled, peeled potatoes prepared in a deep plate.
Sliced potatoes cook faster.
Now cut the potatoesinto slices , add salt, pepper, sugar, white wine vinegar, olive oil and fresh marjoram .
Since I’m going to eat the potato salad right away and want it a bit crispy, I add red onions.
The potato salad with onions must be eaten immediately.
The onion starts to ferment relatively quickly , there are only three variants for onions in potato salad :
Cut the onions fresh just before serving and mix with the potato salad. Eat everything promptly – the potato salad has a limited shelf life (also when stored in a cool place).
Briefly blanch the onion cubes, then mix into the salad when cooled – can be kept refrigerated for about a day.
Marinate the onion cubes in a little vinegar and sugar for about 10 minutes and then mix them in without the marinade – they can be kept refrigerated for about a day.
Cut the peeled red onions into strips
Red onion cubes in vinegar with sugar, the marinade makes the onion last a little longer.
4. Fry the Calamari
Next, everything is prepared for frying:
–> Vegetable fat in the wok, floured octopuses, batter.
–> Now either put the mini octopus directly from the flour into the hot fat or first dip them into the prepared batter. Calamari fritti in two variants!
–> Next, place the batter-covered mini seafood in the hot fat and fry until golden brown. These are calamari fritti at its best!
–> Place the freshly baked seafood on a tray and keep it warm and crispy in the oven at 140-180°C. You can do this for about 10 minutes.
Prepare everything ready to hand for frying, then the octopus recipe will surely succeed!
The batter only sticks to the floured octopus, ie to the octopus that has previously been coated in flour. This is similar to the Wiener Schnitzel!
The ideal frying temperature is 160-170°C. Turning is necessary to create an even, nice golden brown and crispy coating.
After frying, place the baked octopus in the preheated oven for 10 minutes. So you can take care of the side dishes.
5. Serve And the Last Tips
Finally, season the olive oil potato salad with salt and pepper and arrange the salad in a bowl.
Serve a homemade mayonnaise and add lime or lemon. It could then look like this:
Octopus served with olive oil, potato salad, mayonnaise, lemon and lettuce.
Calamari fritti are the perfect finger food, here with mayonnaise and radish sprouts.
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
This dish is wonderful, thanks for the instructions. The potato salad as a side dish is simple and delicious. Thanks for the guide. LG Gisi
Reply
Hello Gisi, you're welcome! Thank you for your reply. Kind regards Thomas
Reply
Great site! – just discovered. Great that you can learn a lot here. Unfortunately, it doesn't say how I make the mayo myself, and whether aioli wouldn't also be appropriate? In my adopted country, baby octopuses are cheap and always available – Greetings from Costa Rica.
This dish is wonderful, thanks for the instructions. The potato salad as a side dish is simple and delicious. Thanks for the guide. LG Gisi