Crispy Marinated Baby Octopus Recipe – Asian Special
The Crispy Marinated Baby Octopus is a standout Asian seafood dish that balances tender, melt-in-your-mouth texture with a burst of golden, crispy flavor. First braised gently in garlic, bay leaves, lemon juice, and herbs to develop deep flavour, the octopus is then marinated in olive oil, fresh garlic, lemon zest, and red chili flakes for brightness and heat. Finally, a quick sear crisps the edges while keeping the interior succulent. Perfect as a starter or part of a shared platter, this dish delivers bold flavour, contrast in texture, and an impressive presentation.
- Prep Time10 min
- Cook Time1 hr 15 min
- Total Time1 hr 25 min
Crispy Marinated Baby Octopus Ingredients:
- 1 pound baby octopus, cleaned and trimmed
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Vegetable oil, for frying
- Lemon wedges and fresh parsley for garnish (optional)
For the Marinade:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
How to make Crispy Marinated Baby Octopus Recipe:
Marinate the Octopus: In a bowl, mix together the soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil.
Add the cleaned baby octopus to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Prepare for Frying: In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
Remove the octopus from the marinade and let any excess drip off.
Dredge each piece of octopus in the seasoned flour mixture, making sure they are well coated.
Fry the Octopus: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Carefully add the coated octopus to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per batch.
Remove with a slotted spoon and drain on paper towels.
Serve: Garnish with lemon wedges and fresh parsley if desired.
Serve hot as an appetizer or main dish with your choice of dipping sauces.
Recipe Notes
Tenderness Check: After braising for about an hour, test a leg — it should yield easily to a fork but not fall apart; overcooking can make the octopus mushy.
Marinating Time: Marinate while still warm for better absorption; letting it rest 12-24 hours boosts flavour infusion.
Heat & Searing: Use a very hot skillet or grill to get a good char and crispy edges; rotate frequently to avoid burning.
Garlic & Acidity Balance: Too much garlic or lemon can overpower — adjust to taste, especially if your marinade is very sharp.
Serving Suggestions: Best served immediately after searing to retain crispness. Garnish with a squeeze of fresh lemon, chopped herbs, and optionally sliced chilies.
