Crispy Fried Octopus Recipe

Love crispy seafood recipes? Try my coconut shrimp, fried calamari, tuna croquettes, and salmon croquettes next. When those fried seafood cravings strike, my family LOVES my crispy fried octopus! It’s surprisingly simple to whip up without needing a deep fryer. I first sampled this during my travels in Greece, and today’s recipe is from a local chef in Crete (Thank you, Stefanos!). I spent two full days learning a few signature dishes, including this octopus!

Why I love this recipe

Quick and easy. Making fried octopus is straightforward and can be done quickly in a skillet on the stove. No deep fryer or splattering oil is required! No fishy flavor. I get that not everyone is a fan of seafood because they claim that things taste ‘fishy’, but trust me, this one won’t leave you thinking that. Restaurant-quality results. The easy-to-follow instructions give you restaurant-worthy fried octopus in no time.

Ingredients needed

Octopus. I recommend picking up a medium-sized octopus with a clean, briny, ocean-like scent, firm white-pink flesh, and intact tentacles. It shouldn’t smell fishy at all. Whole spices. I like boiling octopus with whole spices and aromatics, like crushed garlic, bay leaves, black peppercorns, and whole cloves. Building these flavors BEFORE frying the octopus makes the meat more complex and aromatic. Lemon juice. The acidity helps tenderize the meat, and also adds a hint of bright, citrusy flavor that pairs perfectly with seafood. Lime juice will also work. Garlic powder. To season the octopus before coating it in flour. Salt and black pepper. To taste. Flour. This is my secret to extra crispy octopus. The tentacles are tossed in flour before frying, which creates a crispy, golden brown crust. Yum! Olive oil. Or any cooking oil with a high smoke point, like avocado, canola, or vegetable oil.

How to make fried octopus

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

How I clean and trim octopus for cooking. Start by removing and discarding the head (just above the eyes), then slice off the tentacles from the body. Discard the base so you’re only left with the tentacles. Don’t overcrowd the frying pan! You may need to fry the octopus in batches to help each piece get crispy and tender. Garnish ideas. I like to season the crispy octopus with a pinch of sea salt, fresh parsley, or green onions immediately after it comes out of the hot oil. Serve with dipping sauce. My kids love dipping crispy octopus tentacles in garlic aioli, garlic yogurt sauce, tartar sauce, and spicy mayo.

Storage instructions

To store: Fried octopus is best enjoyed immediately while it’s still hot and crispy, but you can store the cooled leftovers in an airtight container in the refrigerator for 2 to 3 days. Air fryer method: Lightly spray the battered pieces with cooking spray, lay them in the air fryer basket, and cook at 375°F for 10 to 15 minutes or until golden brown and crispy, shaking the basket halfway through. Oven method: Grease a large baking sheet and place the battered octopus on top. Bake in a preheated oven at 200C/400F for 12 minutes, flip, and cook for another 5-6 minutes. To freeze: Technically, you can freeze cooked octopus for 1 to 2 months, but it may lose its crispiness and become chewy when thawed. To reheat: Reheat the leftovers on a baking sheet in a 350ºF oven or air fryer until they’re heated through and crispy.