Fried octopus with persimmon, chilli and fennel salsa

Babiche Martens

Salsa

1	Red chilli, seeds removed if less heat is desired
⅓ cup	Fennel bulbs, finely diced
1 ½ cups	Persimmons, finely diced (Main)
1 Tbsp	Lime juice
1 Tbsp	Caster sugar

Ingredients

1	Vegetable oil, to fill half a saucepan
1	Salt & freshly ground pepper, to season
16	Baby octopus (Main)
1 cup	Plain flour
2	Eggs, whisked
1 packet	Panko breadcrumbs, to coat

Directions

1. To make the salsa; combine all the ingredients and taste. Add more lime juice if necessary. Leave for at least 1 hour for the flavours to develop before serving.
2. Half fill a large saucepan with oil and put onto a medium heat. When the surface of the oil begins to shimmer - it is hot enough.
3. Pat the octopus dry with paper towels. Toss in seasoned flour then into the eggs and finally coat with the breadcrumbs.
4. Fry the octopus in batches until golden then remove and drain on paper towels. Serve hot, sprinkled with salt and the salsa on the side.