Octopus ‘tacos’

Octopus ‘tacos’

By
From
Sushi Slim
Makes
4
Photographer
Lisa Linder

These are little mouthfuls of spiciness.

Ingredients

Quantity Ingredient
2 tablespoons plain flour
1 tablespoon chilli powder
1/2 tablespoon sea salt
40g octopus, cut into 1.5 cm chunks
sunflower oil, for deep-frying
4 lettuce leaves
wafer-thin slices cucumber, to serve
spring onion, shredded, to serve

Method

  1. Mix the flour, chilli powder and salt in a shallow dish. Add the octopus chunks and toss to coat well. Cover and set aside for 30 minutes, for the flavours to get to know each other.
  2. Heat the sunflower oil in a deep, heavy-based saucepan until it reaches 180°C on an oil thermometer.
  3. Fry the pieces of octopus, being careful not to crowd the pan, for 3–4 minutes, turning once, until nicely golden brown. Remove with a slotted spoon and drain briefly on kitchen paper, to remove excess oil.
  4. Lay the lettuce leaves on a platter and scatter a few slices of cucumber into each. Divide the octopus between the lettuce cups, and sprinkle each with spring onion. Serve immediately.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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