Fried octopus with persimmon, chilli and fennel salsa
Photo by Babiche Martens
|1||Red chilli, seeds removed if less heat is desired|
|⅓ cup||Fennel bulb, finely diced|
|1½ cups||Persimmons, finely diced|
|1 Tbsp||Caster sugar|
|1 Tbsp||Lime juice|
- To make the salsa; combine all the ingredients and taste. Add more lime juice if necessary. Leave for at least 1 hour for the flavours to develop before serving.
- Half fill a large saucepan with oil and put onto a medium heat. When the surface of the oil begins to shimmer - it is hot enough.
- Pat the octopus dry with paper towels. Toss in seasoned flour then into the eggs and finally coat with the breadcrumbs.
- Fry the octopus in batches until golden then remove and drain on paper towels. Serve hot, sprinkled with salt and the salsa on the side.