A few years ago, I had an administrator who wouldn’t touch lobster. In fact, she literally shivered when lobsters were brought in front of her. 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. As her mother was occupied fixing dinner, the little child wandered in looking for her. What she saw were the lobsters trying to trying to lift the lid of the pot with their claws in a futile attempt to escape the 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”.

My friends at work organized, today, a pre-birthday celebration potluck for me. There was a lot of food brought in by my “family” at work: fish, chicken, salsas, salads, and cassava dessert. I even had two types of cake to blow, a mango cake from Red Ribbon and a raspberry ice cream cake from Coldstone Creamery. Our CEO also gave me a Banana Republic gift card for some serious birthday shopping! How blessed can I be? Anyway, one of the delicacies brought in for my little party was a bucket of this tentacled creature, all battered up and crispy-fried. Pass along the Koo Koo Roo chicken as you call me one, as I am not popping these popcorn baby octopuses in my mouth! I might have a hefty appetite but I have a far wider imagination. Can’t have these suckers multiplying in my gut!

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:

Sculpin Fish in Miso Broth

Broiled Tanigue (Broiled King Mackarel Steak)