Fried octopus

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  • Octopus: 1,5 kg
  • Salt: taste.
  • Garlic: 5 teeth
  • Laurel: 1 sheet
  • Salsa: 1 branch
  • White wine: 1 large cup
  • Wheat flour: taste.
  • Egg: 3
  • Olive oil: taste.


The choice for this recipe the thickest part of the octopus. After you very well amanhado and washed, bake until tender. Cut it to pieces, as far as possible, of the same size. Put in a container fund and season with salt, garlic esborrachados, laurel cut without the shaft inside, parsley cut and white wine. Cover the container and let it marinate for 4 or 5 hours. Drain well, the pieces of octopus, pass through the flour, then egg, beaten and finally by bread crumbs. Fry in plenty of oil until dourarem. Drain excess fat on the leaves of absorbent paper. To serve, if desired, with rice prepared with the finer points of the octopus.

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