Popcorn Baby Octopus
A few years ago, I had an administrator who wouldn’t touch lobster. In fact, I’ve seen her literally shiver in face of a two-pounder lobster. Her story was, when she was but a wee child, her father came home from a business trip with a couple of live lobsters, which her mother quickly prepared to steam in a deep pot. While the mother was occupied with dinner fixings in the kitchen, the little child curiously wandered in. There, she saw, on top of the stove, the lobsters trying to lift the lid of the pot with their claws, in a futile attempt to escape the aluminum inferno. She said, “They made such a horrid screeching sound as they were steaming. EEECCCK. EEECCCK. EEECCCKKK. I had so many dreadful nightmares of them crawling out of that pot and multiplying by the hundreds as they traveled to my room”.
How about you? What foods would you not touch even with a 10-ft pole?
Makes 4 Servings
2 lbs baby octopus
1 cup all-purpose flour
1 cup vinegar
4 to 5 cloves garlic, minced
2 to 3 serrano chili, seeded and finely chopped
salt and pepper
vegetable oil
Wash baby octopuses and pat dry. Season liberally with salt and pepper. Dredge with flour.
Heat oil for deep-frying. Gently drop battered baby octopuses into very hot oil and fry until golden brown. Remove and drain on paper towels.
Combine white vinegar, minced garlic, finely chopped serrano chilis, salt and pepper. Serve as dip.
Fish and Seafood Recipes in The CookMobile Archive:
Check out More Recipes and Meal Ideas from The CookMobile: