Octopus chicharrón: delicacy of the seas

Chicharrón Octopus
Lima. Ingredients
-1 medium Octopus - 1 1/2 to 2 tablespoons sillao or soy sauce - 1/2 teaspoon mustard - 4 eggs, slightly beaten - 2 tablespoons of milk - 2 cups of sifted flour - salt - pepper - oil, the amount required
Preparation
Fill a pot with water and bring to a boil. Once it is boiling, immerse the Octopus and cook it for 40 minutes approximately until it is firm but not chew.
This is checked by introducing a stick of teeth. Some people, to immerse the Octopus in water boiling, dipped also a Pope. The Octopus will be ready when potatoes are cooked.
Once cooked Octopus, remove from pot and drain. Cut the Octopus in chunks of 4 cm (1 1/2 inch). In a bowl mix eggs, sillao, mustard, milk, salt and pepper.
Macerate the Octopus in this mixture for approximately 15 minutes. Drain in a colander and move the pieces of Octopus flour.
Heat oil in a frying pan. When it is hot, fry the Octopus until it is crispy. Drain on paper towel and serve immediately. Accompany with mayonnaise or salsa Golf (mayonnaise with ketchup).
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Posted in: chicharrn,delicacy,Octopus