Fried octopus with persimmon, chilli and fennel salsa

Fried octopus with persimmon, chilli and fennel salsa. Photo / Babiche Martens

Serves 4

Salsa
1 1/2 cup finely diced persimmon
1/3 cup finely diced fennel bulb
1 red chilli - seeds removed if less heat is desired
1 Tbs caster sugar
1 Tbs lime juice
Fresh coriander, chopped - optional

Vegetable oil
16 baby octopus
1 cup plain flour
Salt and freshly ground black pepper
2 eggs, whisked
Panko breadcrumbs

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.