Crispy Octopus with Lime Aioli

Crispy Octopus with Lime Aioli


500 g whole baby octopus
100 g plain flour
100 g breadcrumbs
100 g manchego cheese, finely grated
1 egg
1 tsp paprika
Freshly ground black pepper
1L vegetable oil, for frying

For Aioli:

2 limes
4 egg yolks
250 ml extra virgin olive oil
6 garlic cloves, crushed
Salt and freshly ground black pepper


Place eggs in a shallow bowl and whisk. Place flour and breadcrumbs on separate plates. Add queso manchego and paprika to breadcrumbs and mix well.

Carefully coat octopus with flour and shake off excess. Dip octopus into egg, then coat well in breadcrumb mixture.

Pour vegetable oil into a medium heavy based saucepan until pan is about one-third full. Heat oil over medium high heat.

Cook octopus in batches for 2-4 minutes or until golden. Drain on paper towel and serve with lime aioli, fresh lime, salt and black pepper.

To prepare aioli:

Finely grate the rind of one lime and julienne the other. Juice the fruit and measure 1 1/2 tablespoons.

Place egg yolks and lime juice in a food processor. With the motor running, add olive oil drop by drop until mayonnaise begins to thicken. Add remaining oil in a thin, steady stream until well combined.

Add garlic and grated lime rind and process. Season to taste and garnish with julienned rind.

Serves 4

Recipe and image kindly provided by Farmgate Cheese -

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