Zourit Frit avec Sauce Piquant (Fried Octopus with Spicy Sauce)
Tender octopus, lightly fried to a crisp, served with a vibrant and spicy Seychellois dipping sauce. This dish offers a delightful contrast of textures and a burst of flavor.
🧂 Ingredients
- 500 g Octopus(cleaned and cut into bite-sized pieces)
- 100 g All-purpose flour
- 50 g Cornstarch
- 1 tsp Salt
- 0.5 tsp Black pepper
- for frying Vegetable oil
- 2 medium Tomatoes(finely chopped)
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 2 tbsp Lime juice
- 2 tbsp Coriander leaves(fresh, chopped)
- 1 tsp Sugar
👨🍳 Instructions
- 1
Boil the octopus pieces in salted water for about 20-30 minutes, or until tender. Drain and pat dry thoroughly.
💡 Tip: Tenderizing the octopus beforehand is crucial for a good texture. - 2
In a bowl, combine flour, cornstarch, salt, and pepper. Dredge the octopus pieces in the flour mixture, ensuring they are evenly coated.
💡 Tip: Shake off excess flour for a lighter crisp. - 3
Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the coated octopus in batches until golden brown and crispy.
💡 Tip: Do not overcrowd the pan to ensure even frying. - 4
While the octopus is frying, prepare the sauce. In a separate bowl, combine chopped tomatoes, onion, minced garlic, chopped scotch bonnet pepper, lime juice, chopped coriander, and sugar. Mix well.
💡 Tip: Adjust the amount of scotch bonnet to your spice preference. - 5
Drain the fried octopus on paper towels. Serve immediately with the spicy dipping sauce on the side.
💡 Tip: The sauce can be made ahead of time.
💡 Pro Tips
- ✓Ensure the octopus is completely dry before dredging and frying to prevent splattering.
- ✓For a spicier sauce, leave some seeds in the scotch bonnet pepper.
- ✓If you don't have scotch bonnet, a habanero or other hot chili can be substituted.
🔄 Variations
- Add a pinch of ginger to the sauce for an extra layer of flavor.
- Serve with a side of rice or a simple green salad.