• Carole J Martin

Maison Pebe Zesty Pan Fried Breaded Octopus

Maison Pebe Pan Fried Zesty Breaded Octopus

6 large pre-cooked octopus tentacles

75g plain breadcrumbs

6 spring onions finely sliced

½ teaspoon Sumac

200ml extra virgin olive oil

3 tablespoons mixed finely chopped fresh herbs (I like flat leaf parsley and lemon thyme)

3 cloves garlic very finely chopped

Zest and juice of a lemon

Lemon Wedges to garnish

Wash the octopus under cold water, tap dry finely slice into rounds and set aside.

add the breadcrumbs, the garlic and parsley add salt and pepper as desired and mix well.

On a plate, add 175ml of the extra virgin olive oil and the lemon juice cover the octopus in the oil and lemon mix and then put it in the plate with the breadcrumbs mix. Making sure all parts of the octopus are coated with the breadcrumb mix.

Add the remaining oil to a pan on a high heat, add the breaded octopus and half of the spring onions of the and fry until golden brown.

Serve hot, sprinkle with the remining spring onions, a squeeze of fresh lemon juice and a sprinkle of Maldon sea salt.

If you like a bit of spice, you can also sprinkle some finely chopped chilli on top.

Et Voila

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