Ever wonder what is the most famous indonesian dish of them all is

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Starters from Issue 1 – Summer 2012 – Float

One of our favorite sea creatures rendered with a light-as-air crisp.

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Gather Journal
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Fried Baby Octopus

The fritto misto is a regular presence on the majority of Italian restaurant menus, no matter whether they are of the new or old school variety. Our version ignores the dish’s usual squid companion, focusing only on the baby octopus. Or, in this case, a plateful of octopodes or octopuses: the correct plural.

serves4 lớn 6


3Tbsp kosher salt 4cups water 12baby octopus (about 2 lb) 48oz bottle peanut or vegetable oil ⅔cup all-purpose flour Lemon wedges, for serving
1

Mix the kosher salt with 4 cups of water until fully dissolved. địa chỉ the octopus, cover & place in the refrigerator for about two hours. Remove the octopus from the brine and dry with paper towels.

2

In a heavy bottomed saucepan, heat the oil—it should be about 3-4″ deep, but no more than half-way up the sides of the pan—to 360°F (use a deep-fry thermometer or a piece of bread to lớn test; it should brown quickly).

3

Place the flour in a shallow bowl. Dredge the octopus in the flour & gently shake khổng lồ remove any excess.

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4

Once the oil has come lớn temperature, carefully showroom octopus, three at a time, lớn the hot oil. While adding the octopus, turn the heat to lớn high in order khổng lồ prevent the oil temperature from dropping. Fry until golden & crispy, about 4 minutes. Repeat, frying in batches of three.

5

These are best served hot, right out of the oil with just a sprinkle of lemon juice. The octopus will chiến bại their crisp, even when left for a couple of minutes.


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Photograph by Joseph De Leo Food Styling by Maggie Ruggiero
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