Fish & seafood / RICETTI
Maltese crisp-fried octopus
Tender octopus coated in flour and fried crisp.
◷ 115 min / 4 servings
Method
- Simmer octopus covered with water and bay for 60–80 minutes until tender; add water if it dries.
- Drain, cool slightly and cut into pieces. Dry thoroughly.
- Mix flour with pepper and a little salt. Coat octopus and shake off excess.
- Fry in oil at 180°C in batches for 2–3 minutes until crisp. Drain and serve with lemon and parsley.
✳ From the kitchen
This version has a flour crust, unlike garlic-finished octopus.
Tradition reference
Valletta Cultural Agency · Local Food Festival traditional foods ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.