Fried Octopus With Gremolata Recipes

FRIED OCTOPUS WITH GREMOLATA

Steps:

• Place the octopus in a heavy bottom stock pot and add the water, wine, and bay leaves.
• Add about a cup of water and bring to a boil.
• Cover, and reduce heat to a simmer and cook until the octopus is fork tender, about 45 minutes.
• While the octopus is braising, chop together the gremolata ingredients, then place in a small bowl.
• Drain and rinse canned chickpeas and place in a blender or food processor with the lemon, olive oil, salt and pepper.
• Pulse until smooth.
• Remove the octopus in the pot from the heat and allow to cool to room temperaturein the covered pot.
• Take the octopus from the water and pat dry with paper towels.
• Cut the tentacles off and cut into 2-inch pieces.
• Cut the head into rings like you would calamari.
• In a plastic bag, mix together the flour and cornstarch and then season with salt and pepper.
• Heat an inch or two of oil in a deep frying pan to 375 degrees F.
• Line a paper plate with paper towels.
• Place a few pieces of octopus at a time in the bag and shake to lightly coat with the flour mixture.
• Once the oil is hot, fry a few pieces of octopus at a time until golden brown, this will take just a minute or two.
• Use a slotted spoon to move the fried octopus pieces to the paper covered plate to drain and finish frying the rest of the octopus in the same manner.
• Serve the octopus while still warm on a bed of the chickpea puree with the sprinkled gremolata on top.

HOW TO MAKE FRIED OCTOPUS

Steps:

• Cook the octopus until done. Allow it to drain and cool completely.
• Cut the octopus into pieces. The size is up to you, however while frying, keep in mind that large chunks work better.
• Make the egg mixture. Combine the beaten eggs, milk, parsley, and salt/pepper in a large bowl.
• Prepare the pan. Heat a small amount of olive oil in a pan and place it on a medium high heat.
• Dip the octopus in the egg mixture. Coat thoroughly.
• Shallow fry the octopus. Cook until golden brown on both sides of each piece.
• Finished.

FRIED LOBSTER WITH GREMOLATA

Steps:

• Split the lobster tails in two down the middle. Melt the butter in a saucepan and pour in the oil. Fry the lobster for about 2 minutes on each side. (If you cook it too long, it becomes too chewy, so watch the pan carefully.).
• Mix the gremolata ingredients, season with salt and pepper and mix in the lemon juice.
• Divide the tomatoes among 4 plates. Put the lobster on top and add the sauce from the pan.
• Note: The key to cooking a whole lobster is that the tails and claws have different cooking times. It is recommended to cut the lobster into pieces before cooking it. You could ask your fish dealer to do it for you at the market.

PAN-FRIED CATFISH WITH SPICY PECAN GREMOLATA

Steps:

• Place the first seven ingredients in a food processor. Cover and process until chunky; set aside., Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata.