You are cooking: Fremantle Octopus Burgers
calculating... October 2, 2020

Fremantle Octopus Burgers

  • 6 people
  • 20mins
  • 2hrs


  1. Pat dry the Steamed Fremantle Octopus with the help of paper towels and set aside.
  2. Mix yoghurt, mayonnaise, white wine vinegar in a bowl and season with salt to taste.
  3. Prepare rest of your toppings and set aside for later.
  4. Prepare three bowls with flour, eggs, and semolina. With the help of a fork whisk your eggs with 2 tablespoons of water for 30 seconds.
  5. Divide your octopus into 4 batches. Toss your first batch of octopus with flour until fully coated.
  6. Transfer the octopus into the bowl of eggs making sure to dust off any excess flour.
  7. Once coated with eggs transfer to the bowl of semolina and toss until fully coated. Repeat the steps for all the remaining octopus.
  8. Pre-heat your oil to 170C.
  9. Fry Steamed Fremantle Octopus for 1-2 minutes, until crispy and golden. It is important to not overcrowd the pan and do this step in batches.
  10. Place the fried octopus in a bowl lined with paper towel and season with salt to taste.
  11. Now you can start building your burgers with the lettuce, octopus, red onion, drizzle of the yoghurt mayo.
  12. Make sure the spare some of the yoghurt dressing for your chips. Garnish with smoked paprika for extra flavour.
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  • 2x 200g Steamed Fremantle Octopus, chopped to bite size pieces
  • 2 eggs
  • 300g Fine Semolina
  • 1 cup Flour
  • 6x Soft Burger Rolls
  • 150g Mayonnaise
  • 150g Yoghurt
  • 1 tbsp Wine Wine Vinegar
  • 1 Cos Lettuce, cut to size of buns
  • 1 Red Onion, sliced
  • Smoked Paprika
  • Vegetable Oil, for frying
  • 1 Bag of Chips of your choice, optional
  • Salt

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