- Pat dry the Steamed Fremantle Octopus with the help of paper towels and set aside.
- Mix yoghurt, mayonnaise, white wine vinegar in a bowl and season with salt to taste.
- Prepare rest of your toppings and set aside for later.
- 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.
- Divide your octopus into 4 batches. Toss your first batch of octopus with flour until fully coated.
- Transfer the octopus into the bowl of eggs making sure to dust off any excess flour.
- Once coated with eggs transfer to the bowl of semolina and toss until fully coated. Repeat the steps for all the remaining octopus.
- Pre-heat your oil to 170C.
- 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.
- Place the fried octopus in a bowl lined with paper towel and season with salt to taste.
- Now you can start building your burgers with the lettuce, octopus, red onion, drizzle of the yoghurt mayo.
- Make sure the spare some of the yoghurt dressing for your chips. Garnish with smoked paprika for extra flavour.