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Calamari Fritti Recipe, Octopus Fried In Batter
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.
Table of Contents
1. Recipe Calamari Fritti
After the step-by-step instructions with a picture, the detailed recipe follows with all quantities.
I wish you good luck!
Calamari Fritti – Octopus Fried In Batter With Potato Salad
Cooked, photographed and written down by chef Thomas Sixt.
Servings 2
Calories 1355
Total Time 40 Min.
Preparation Time 30 Min.
Cook Time 0 Min.
Easy instructions for preparing calamari in batter.
Ingredients
| Potato salad with olive oil and marjoram | ||
| 350 | g | Potatoes (raw, peeled) |
| 30-50 | ml | white wine vinegar |
| 40 | ml | Olive oil |
| 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) | |
Instruction
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.
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.
Prepare octopus
Thaw mini octopus in cold water, drain in a colander.
Prepare flour
Then put the seafood in a bowl with flour.
Flouring
Dredge the seafood well in flour as the flour attracts moisture.
Prepare batter
Remove the seafood from the bowl and make a batter with the remaining flour and fresh flour and egg.
Prepare batter
The batter should be firm and fall off the spoon with difficulty.
Prepare frying
Heat the fat to 170°C, prepare the floured seafood and the dough.
Dipping in dough
Dip the floured seafood one by one into the batter
Frying calamari
Fry the calamari in hot fat.
Keep warm
Store the baked calamari in a roasting pan and keep warm in the oven at 160-180°C.
Serve
Prepare the mayonnaise, lettuce and decorations, taste the potato salad again, arrange everything and serve quickly.
Courses
Cousine
Keyword
2. Calories (kcal) And Nutritional Values
3. Make Olive Oil Potato Salad Yourself
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
Now cut the potatoes into 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.
You can find the potato salad and onion thing with every potato salad recipe on my cooking blog .
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.
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.
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:
6. More Ideas
Fish and Chips New Experience: Recipe From Chef Thomas Sixt
Plum Sauce – German Pflaumenmus
Pancake Batter
Béarnaise Sauce
Pizza Dough Recipe For Fast and Slow Preparation
Breaded Schnitzel Cornflakes
Pancake – Palatschinken
Wild Garlic Pesto Basic Recipe
Chicken Broth Recipe with Chef Tips and Cooking Video for delicious Soup
Make French Fries Yourself, Recipe With a Chef Step By Step Cooking School
Hollandaise sauce
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Gisi, you're welcome! Thank you for your reply. Kind regards Thomas
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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.
ReplyHello Frank, thank you for your nice comment, I hope you find your favorite recipe and you continue to like the recipes. The recipes and tips for mayonnaise and making mayonnaise yourself are linked in the article, summarized here for you: Prepare mayonnaise with the mixer Save mayonnaise – if it didn't work 🙂 Cold sauces based on mayonnaise for fondue, appetizers, for dipping. Thomas Sixt wishes you lots of fun and good luck
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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