O polvo frito é um petisco clássico e irresistível, perfeito para partilhar. Com uma cobertura crocante e um interior tenro, esta receita simples transforma o polvo cozido numa delícia que agrada a todos, ideal para servir como entrada ou petisco numa esplanada ao sol.

Ingredientes

  • polvo cozido
  • sal
  • pimenta
  • 3 ovos inteiros
  • 3 colheres de sopa de farinha de trigo
  • 3 colheres de sopa de farinha de milho
  • óleo para fritar

Preparação

  1. Bata os ovos com o sal e a pimenta e reserve num prato. Misture as farinhas num prato à parte e reserve.
  2. Pegue nos pedaços de polvo e passe-os primeiro por farinha e depois pelo ovo.
  3. Leve a fritar em óleo bem quente e coloque num prato com papel absorvente para retirar o excesso de óleo.
  4. Acompanhe com uma rodelas de limão e sirva de imediato.

For a taste of a Portuguese seaside classic, here is the English version of this recipe.

Fried Octopus

Fried octopus is a beloved staple in Portugal, especially in coastal towns where it’s served as a popular petisco (a small dish or appetiser) to be enjoyed with a cold drink. This recipe captures the beauty of that simplicity, creating delightfully crispy, golden morsels of octopus that are wonderfully tender on the inside. It’s the perfect dish to share with friends on a sunny afternoon.

The key to achieving the perfect texture is twofold. First, using pre-cooked octopus is essential, as this ensures the meat is already tender before it hits the hot oil. Frying it from raw would result in a tough, chewy texture. Second, the batter is a simple but effective mix of plain flour and cornmeal. The plain flour creates a good coating that sticks to the octopus, while the cornmeal provides an extra layer of crunch that is incredibly satisfying.

This dish is best served immediately, hot from the pan, with a generous squeeze of fresh lemon juice to cut through the richness of the fried coating. It also pairs wonderfully with a garlic mayonnaise (aioli) for dipping. Serve it as a starter or as part of a larger selection of tapas-style dishes.

Ingredients

  • Cooked octopus
  • Salt
  • Pepper
  • 3 whole eggs
  • 3 tbsp plain flour
  • 3 tbsp cornmeal
  • Oil, for frying

Method

  1. Beat the eggs with salt and pepper and set them aside in a shallow dish. Mix the plain flour and cornmeal together in a separate dish and set aside.
  2. Take the pieces of cooked octopus and dredge them first in the flour mixture, ensuring they are well-coated, and then dip them in the beaten egg.
  3. Fry in hot oil until golden and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain any excess oil.
  4. Serve immediately with lemon wedges on the side.